Island Salmon Salad Recipe
Servings: 1
Ingredients
- 8 ounce Salmon or possibly other hard fish fillets
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lime or possibly Lemon juice
- 1 tsp Cajun or possibly Jamaican Jerk seasoning, (up to 1-1/2)
- 6 c. Torn mixed greens
- 2 med Oranges, peeled and sectioned
- 1 c. Strawberries, halved
- 1 med Avocado, halved, seeded, peeled, sliced
- 1 med Mango, seeded, peeled, sliced
- 1/4 c. Minced Macadamia nuts or possibly Almonds, toasted Tortilla Bowls Tarragon-Buttermilk Dressing, (here we go again Lime peel curls, (optional)
Directions
- Brush fish with oil, sprinkle with lime or possibly lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 min for each 1/2" of thickness or possibly until fish flakes easily, turning once. Tear fish into bite-size pcs.
- 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 you like.
- Makes 4 servings.
- Tortilla Bowls: Lightly brush 4 9" to 10" flour tortilla and 4 taco salad bows or possibly small oven safe bowls with a small amount of veg. oil. Press tortillas, coated sides up, into molds or possibly bowls. Place a ball of foil in each. Bake in a 350 degree oven for 15 to 20 min or possibly until light brown.
- Remove foil, let cold. Remove tortillas from molds. Store in airtight containers for up to 5 days.
- Tarragon-Buttermilk dressing: Combine 1/3 c. buttermilk; 2 Tbsp. light mayonnaise or possibly salad dressing; and 1 tsp. snipped fresh tarragon or possibly dill or possibly 1/4 tsp. dry tarragon or possibly dillweed, crushed, in a small bowl. Cover and chill for up to one week.
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