Grilled Coho Salmon, With Avocado and Papaya Spinach Salad

by Nikolai Nikitenko April 27, 2016

Grilled Coho Salmon, With Avocado and Papaya Spinach Salad

Grilled Coho Salmon


Alaska Salmon:
2 ½ lbs. Coho 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. Spanish Olive Oil
½ tsp. Spanish paprika
½ tsp. salt
¼ tsp. black pepper

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


  1. Alaska Salmon: Season salmon with salt and pepper. Lightly spray with olive oil. Grill about 4 minutes per side.
  2. Lime Vinaigrette: Whisk lime juice, vinegar, oil, paprika, salt and pepper together. Reserve.
  3. 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.

Nikolai Nikitenko
Nikolai Nikitenko


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