Title: Island Salmon Salad
Categories: None
Yield: 1 servings

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)

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 on May 31,
1999, converted by MM_Buster v2.0l.