Island salmon salad

Yield: 1 servings

Measure Ingredient
8 ounces Salmon or other firm fish fillets
1 tablespoon Olive Oil
1 tablespoon Lime or Lemon juice
1 teaspoon Cajun or Jamaican Jerk seasoning; (up to 1-1/2)
6 cups Torn mixed greens
2 mediums Oranges; peeled and sectioned
1 cup Strawberries; halved
1 medium Avocado; halved, seeded, peeled, sliced
1 medium Mango; seeded, peeled, sliced
¼ cup Chopped Macadamia nuts or Almonds; toasted
Tortilla Bowls
Tarragon-Buttermilk Dressing; (here we go again :-) )
Lime peel curls; (optional)

Brush fish with oil, sprinkle with lime or lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 minutes for each ½" of thickness or till fish flakes easily, turning once. Tear fish into bite-size pieces.

Combine fish, greens, oranges, strawberries, avocado and nut in a large mixing bowl: toss gently to mix. Spoon into the Tortilla Bowls and drizzle with the dressing. Garnish each serving with a lime peel curl, if desired.

Makes 4 servings.

Tortilla Bowls: Lightly brush 4 9" to 10" flour tortilla and 4 taco salad bows or small oven safe bowls with a small amount of cooking oil. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each. Bake in a 350 degree oven for 15 to 20 minutes or till light brown.

Remove foil, let cool. Remove tortillas from molds. Store in airtight containers for up to 5 days.

Tarragon-Buttermilk dressing: Combine ⅓ cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or ¼ teaspoon dried tarragon or dillweed, crushed, in a small bowl. Cover and refrigerate for up to one week.

source: Simply Perfect Grilling by Better Home and Gardens Posted to bbq-digest by Stuart Carpenter <sartec@...> on May 31, 1999, converted by MM_Buster v2.0l.

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