You are here

Grilled Salmon Salad

Everton.Stonehead's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy

Rate It

Your rating: None
4.194445
Average: 4.2 (18 votes)