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Grilled Coho Salmon, With Avocado and Papaya Spinach Salad

by Nikolai Nikitenko April 27, 2016

Grilled Coho Salmon, With Avocado and Papaya Spinach Salad

Ingredients

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                                                         

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

Directions

  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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