Salmon & Strawberry Salad
Ingredients:
1 Salmon fillet
Salt & Pepper to taste
1/2 Lime and Paprika
3 tablespoons Olive Oil
1 tablespoon White or
unseasoned Rice Vinegar
1 teaspoon Sugar, or to taste
2 teaspoons Poppy or Sesame Seeds
1 bag Baby Spinach, washed and dried
1 small Avocado, peeled and cut into bite-size chunks
1 cup sliced Strawberries
Directions:
Season salmon fillet to taste with salt and pepper. Place on a lightly greased sheet of foil. Squeeze lime juice all over the fillet and dust lightly with paprika. Pull foil edges over the fish. Bake at 375 degrees 10 to 20 minutes or until done to your taste.
Blend together olive oil, vinegar, sugar & poppy or sesame seeds. Taste, add more sugar, salt and pepper as needed.
Toss dressing with the spinach, avocado and strawberries. Distribute evenly on two plates, and arrange half of salmon attractively on each. Serves 2.
1 Salmon fillet
Salt & Pepper to taste
1/2 Lime and Paprika
3 tablespoons Olive Oil
1 tablespoon White or
unseasoned Rice Vinegar
1 teaspoon Sugar, or to taste
2 teaspoons Poppy or Sesame Seeds
1 bag Baby Spinach, washed and dried
1 small Avocado, peeled and cut into bite-size chunks
1 cup sliced Strawberries
Directions:
Season salmon fillet to taste with salt and pepper. Place on a lightly greased sheet of foil. Squeeze lime juice all over the fillet and dust lightly with paprika. Pull foil edges over the fish. Bake at 375 degrees 10 to 20 minutes or until done to your taste.
Blend together olive oil, vinegar, sugar & poppy or sesame seeds. Taste, add more sugar, salt and pepper as needed.
Toss dressing with the spinach, avocado and strawberries. Distribute evenly on two plates, and arrange half of salmon attractively on each. Serves 2.