Ingredients

1 pound salmon fillet, skin removed, fish cut into 1-inch chunks
2 teaspoons plus 1⁄4 cup
reduced-fat sour cream
1 1⁄2 teaspoons Dijon mustard
1 teaspoon chili powder
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
freshly ground black pepper
1 (8-ounce) head romaine, shredded (4 cups)
1 medium avocado, cubed
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lime juice
1 tablespoon chopped fresh cilantro
1⁄2 teaspoon cayenne