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Salmon Salad
Prep 45 minutes
Ingredients:
| 2 ea 5oz. pieces fresh King or Atlantic Salmon |
| Crisp Bibb Lettuce Leaves, cleaned and stems removed |
| Lime Wedges |
| Cilantro Sprigs |
| 10 ea Steamed Asparagus |
For the salsa:
| ½ cup |
Fresh pineapple ¼" diced |
| ½ cup |
Fresh mango ¼" diced |
| 1 ea |
Avocado ¼" diced |
| 1 ea |
Roma Tomato ¼" diced |
| 2 tbl |
Red onion ¼" diced |
| 1 ea |
Jalapeno minced |
| 2 tbl |
Chopped fresh cilantro |
| 1 tbl |
Freshly squeezed lime juice |
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Salt and White Pepper to taste |
- Preheat grill.
- Combine all the salsa ingredients and set aside at room temperature. You do not want to put ice cold salsa right out of the fridge on hot fish.
- Marinate the fish with a splash of olive oil, half of the cilantro, salt & pepper.
- Spray a light coating of pan spray on the grilll and place the fish on the grill.. Cook to an internal temperature of 140F. Place the cooked fish on a sheet pan and hold in the oven at 140 degrees so it will be fresh and hot when ready to serve.
- Place 1 or 2 Bibb lettuce leaves on a plate and about 1 ounce of the pineapple mango salsa on top of each leaf. Place grilled asparagus in cluster to one side with stem in the center, points out. Center fish on top of “salad” and top with more salsa then garnish with fresh cilantro spigs and lime wedges. Served with a tropical dressing of choice.
Yield: 2 Salmon, Salsa and Bibb Leaf Salads
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