Grilled Alaska Salmon with Avocado and Papaya Spinach Salad
July 11, 2012



Alaska Salmon:
2 ½ lbs. Alaska Salmon, 8 ea. 5 oz. portions
Salt and pepper, as needed
Olive oil spray, as needed

Lime Vinaigrette:
3 Tbsp. lime juice, fresh
2 Tbsp. rice vinegar
2 Tbsp. olive oil
½ tsp. paprika
½ tsp. salt
¼ tsp. black pepper

8 cups spinach
2 avocados, sliced into 12 slices
2 papayas, sliced into 12 slices


Alaska Salmon: Season salmon with salt and pepper. Lightly spray with olive oil. Grill about 4 minutes per side.

Lime Vinaigrette: Whisk lime juice, vinegar, oil, paprika, salt and pepper together. Reserve.

Assembly: Toss spinach with 2/3 of the Lime Vinaigrette and place on serving plate. Arrange three slices each of avocado and papaya on the spinach. Place grilled salmon on spinach; drizzle fish with remaining Lime Vinaigrette.

Recipe Courtesy of ASMI

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