Ingredients:
Mixed Salad Greens - 7 ounces
Cucumber - 1 medium, peeled and chopped
Green Onions - 3, sliced thin
Avocado - 1 halved,peeled,pitted,sliced
Pecans - 1 cup toasted at 350 degrees F for 15 minutes
Pears - 2, cored and each sliced into 12 wedges
Wild Salmon - 2 pounds, skin-on
Sea Salt - dash
Black Pepper - freshly ground
Lemon Pepper Vinaigrette
Preparation:
-Combine salad greens, cucumber, green onions, and avocado in a large bowl.
-Season salmon with salt and pepper.
-Place peat sliced in a bowl and drizzle with 1 Tbsp olive oil.
-Heat grill to medium. Grill salmon and pears for 10 minutes at about 300 degrees. I used two separate grill pans to grill them alongside each other. (Well, let's say Dave grilled them in the grill pans. He is the grill master, after all.)
-Toss salad greens with about 1/2 of dressing. Transfer to individual salad bowls.
-Divide pears and pecans evenly among salads and arrange on top.
-Remove salmon from skin and divide it among bowls.
-Drizzle with additional dressing.
No comments:
Post a Comment