Tuesday, September 7, 2010

Salmon Salad with Cilantro Lime Vinaigrette

This past weekend Brady and I went to Seattle with friends.  We had an awesome time; we spent two days in Seattle and then two days out at the Gorge Amphitheater to see Dave Matthews Band.  While on vacation I had some great food, the highlight being an amazing dinner at Tilth (Top Chef Masters contestant Maria Hines' restaurant).  I also had way too much junk: pizza, an Egg McMuffin, fried cheese curds (they were worth it!), beer, and more beer while camping out at the Gorge.  Needless to say when I hit the grocery store this evening I went with a light dinner in mind.  I found a recipe for a cilantro lime vinaigrette and then just threw together the rest of this tasty and healthy salad.

Salmon Salad with Cilantro Lime Vinaigrette
  ** vinaigrette recipe from Cooking Light

Serves 2
Prep time 12 minutes

For the Salad
2 (6 oz) salmon fillets
mixed greens or spinach- about 2 to 3 cups per person
1 ripe avocado, sliced
1/4 red onion, thinly sliced
1 T. diced cilantro
dash of salt
dash of pepper
dash of cumin
dash of cayenne pepper (optional depending on how spicy you want the salmon)

For the Vinaigrette
1/8 c. lime juice
1 T. sugar
2 T. rice wine vinegar
1 T. olive oil
1 T. cilantro, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper

Heat grill or stove top grill pan.  Sprinkle salmon fillets with salt, pepper and cumin (or optional cayenne pepper).  Spray grill with nonstick cooking spray.  Grill salmon, about 5-6 minutes on each side.  While salmon is grilling, slice red onions, cilantro, and avocado.  Arrange lettuce on plates, top with red onion, avocado and chopped cilantro.  Prepare vinaigrette by whisking all ingredients listed above. Top salad mixture with piece of grilled salmon and then drizzle with cilantro lime vinaigrette.

1 comment:

Brady said...

At least it was mostly light beer being consumed.