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Salmon Avocado Salad |
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Ingredients |
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2 (6 ounce) Salmon Filets
1/4 cup Butter, melted and divided
Salt and Fresh Ground Pepper to taste
4 ounces Fresh Mushrooms, sliced
12 Grape Tomatoes, halved
2 tablespoons Olive Oil, divided
8 ounces Leaf Lettuce, torn into bite-size pieces
1 Avocado - peeled, pitted, and cubed
5 sprigs Fresh Cilantro, chopped
1 fresh Jalapeno Pepper, chopped
2 tablespoons Distilled White Vinegar
1 ounce Feta Cheese, crumbled
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Preparation |
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Preheat
the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on
the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper.
Broil 15 minutes, until fish is easily flaked with a fork.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms
until tender.
Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season
with salt and pepper.
In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado,
cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar.
Season with salt and pepper, and sprinkle with feta cheese to serve.
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