Grilled Salmon Salad
|Salmon fillets/Firm white fish fillets||8 Ounce (Fresh / Frozen)|
|Olive oil/Cooking oil||1 Tablespoon|
|Lime juice/Lemon juice||1 Tablespoon|
|Cajun seasoning/Jamaican jerk seasoning||1 1⁄2 Teaspoon|
|Torn mixed greens||6 Cup (96 tbs) (Such As Sorrel, Spinach, Romaine, Radicchio Or Leaf Lettuce)|
|Oranges||2 Medium, peeled and sectioned|
|Strawberries||1 Cup (16 tbs), halved|
|Avocado||1 Medium, halved, seeded, peeled and sliced|
|Mango||1 Medium, seeded, peeled and sliced|
|Chopped macadamia nuts/Almonds||1⁄4 Cup (4 tbs), toasted|
|Oven-crisped flour tortilla bowls/Purchased tortilla bowls||5 (For Serving)|
|Tarragon buttermilk dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)|
1. Thaw fish if frozen. Brush fish with oil; sprinkle with lime juice and Cajun seasoning. Arrange fish fillets in a well-greased grill basket. Grill on the rack of an uncovered grill directly over medium coals 4 to 6 minutes for each 1/2 inch of thickness or till fish flakes easily, turning once. (Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or till fish flakes easily.) Tear fish into bite-size pieces.
2. In a large mixing bowl combine greens, oranges, strawberries, avocado, mango, and nuts; toss gently to mix. Spoon into the Tortilla Bowls and drizzle with Tarragon-Buttermilk Dressing. If desired, garnish each serving with a lime peel curl.