Grilled Salmon Salad Recipe
Ingredients
| Firm fish fillets | 8 Ounce, frozen | |
| 1 tbsp. olive oil or cooking oil | ||
| 1 tbsp. lime juice or lemon juice | ||
| 1 to 1 1/2 tsp. Cajun seasoning or Jamaican jerk seasoning | ||
| 6 cups torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce | ||
| 2 medium oranges, peeled and sectioned | ||
| Strawberries | 1 Cup (16 tbs), halved | |
| 1 medium avocado, halved, seeded, peeled, and sliced | ||
| 1 medium mango, seeded, peeled, and sliced | ||
| 1/4 cup chopped macadamia nuts or almonds, toasted | ||
| 1 Tortilla Bowls or purchased tortilla bowls | ||
| 1 Tarragon-Buttermilk | ||
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.
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.
Chef
