Tropical Salmon Salad With Dill Recipe
Ingredients:
- 1 cup ripe avocado, peeled, diced 1/4"
- 1 tbsp fresh lemon juice
- 2 cup seedless cucumber, diced 1/4"
- 2 cup ripe cantaloupe, diced 1/4"
- 2 tbsp fresh chives, snipped
- 4 whl chives
- 2 tbsp fresh dill, chopped
- 4 springs dill
- 1 tbsp shallots, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh orange juice
- 2 tsp honey
- 2 tsp finely grated orange zest
- 2 lb center cut salmon fillet
Directions:
- Toss the avocado with the lemon juice. Add the cucumber, cantaloupe, snipped chives, chopped dill and shallots; toss the salad gently.
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons orange juice, 1 teaspoon honey and the orange zest until slightly thickened. Season with salt and pepper. Toss with the salad before serving.
- For the marinade, combine the remaining olive oil, orange juice and honey. Brush over the salmon and sprinkle with salt and pepper to taste.
- Oil the grill rack well. Place the salmon on grill, flesh-side down, 3 inches from heat source; cook 8 to 10 minutes, turning carefully after 4 minutes and brushing with the marinade. The salmon should be lightly browned and crisp on the surface, cooked through near the edges and rarer in the center. Remove to a cutting board with a large spatula.
- Divide the salad among 4 plates. Slice the salmon into 4 equal portions and place atop each salad. Garnish each with a whole chive and a sprig of dill.