Grilled Coho Salmon
2 ½ lbs. Coho Salmon, 8 ea. 5 oz. portions
Salt and pepper, as needed
Olive oil spray, as needed
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
Alaska Salmon: Season salmon with salt and pepper. Lightly spray with olive oil. Grill about 4 minutes per side.
Lime Vinaigrette: Whisk lime juice, vinegar, oil, paprika, salt and pepper together. Reserve.
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.