Salmon – Avocado Salad

4 servings

Marinate

1 ½ pounds wild salmon fillet, skinless in

3 T lime juice, mixed with
2 t cumin

for 1-2 hours, “basting” occasionally.

Brush (both sides) of

2 sweet onions, cut into ½ inch rings with
Olive oil

Over a medium hot fire, grill the salmon and the onions until the salmon is opaque throughout and the onions are well browned, about 6 minutes on a side for the salmon, depending on thickness. The onions should take less time; do not char! Remove from grill when done and set aside.

In a medium sized bowl combine:

2 avocados, peeled, pitted and sliced in small wedges
1 medium tomato, diced small
2 T olive oil
2 T fresh lime juice
1 T fresh chili pepper of choice, minced finely (optional, to taste)
2 cloves garlic, minced fine (optional, to taste)
¼ c fresh cilantro, chopped
Salt and pepper to taste

Mix well.

Tear

2 heads romaine hearts

into small pieces and place in a large bowl. Add enough of the avocado mixture to just moisten the romaine and toss well to coat.

Place one-quarter of the romaine mixture on each of four plates, top with one-quarter of the salmon and onion rings, and finish with one-quarter of the avocado mixture. Alternatively leave romaine mixture in large bowl and top as with individual plates. Serve immediately.

VARIATION #1: CHICKEN - AVOCADO SALAD

Instead of salmon use

4 boneless, skinless chicken breasts marinated in

2 T lime juice, mixed with
2 t cumin
1 T olive oil

Over a medium hot fire, grill the chicken and the onions until the chicken is done and the onions are well browned, about 6 minutes on a side for the chicken, depending on thickness. The onions should take less time; do not char! Remove from grill when done and set aside. When slightly cooled, slice the chicken into bite sized pieces. Continue with recipe above.

VARIATION #2: SHRIMP -AVOCADO SALAD

Instead of salmon use

28 shelled, deveined 21-25 count shrimp marinated in
2 T lime juice, mixed with
2 t cumin
1 T olive oil

Since the lime juice will “cook” the shrimp, DO NOT marinate more than 15 minutes before cooking.

Over a medium hot fire, grill the shrimp and the onions until the shrimp turn completely pink and the onions are well browned, about 2-3 minutes on a side for the shrimp. The onions should take more time; do not char! Remove from grill when done and set aside. Continue with recipe above.

Reviewed 6/20/2017