Free Recipe Island Salmon Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Island Salmon Salad Recipe
8 oz Salmon or other firm fish
-fillets
1 tb Olive Oil
1 tb Lime or Lemon juice
1 ts Cajun or Jamaican Jerk
-seasoning; (up to 1-1/2)
6 c Torn mixed greens
2 md Oranges; peeled and
-sectioned
1 c Strawberries; halved
1 md Avocado; halved, seeded,
-peeled, sliced
1 md Mango; seeded, peeled,
-sliced
1/4 c Chopped Macadamia nuts or
-Almonds; toasted
Tortilla Bowls
Tarragon-Buttermilk
-Dressing; (here we go again
-:-) )
Lime peel curls; (optional)
Island Salmon Salad Preparation
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 1/2 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 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 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@lightlink.com> on May 31, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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