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Friday, September 03 2010
Ingredients
1/2 pound  fresh or frozen salmon or firm white fish fillets
1 tablespoon  olive oil or cooking oil
1 tablespoon  lime or lemon juice
1 to 1-1/2 teaspoons  Cajun seasoning or Jamaican jerk seasoning
6 cups  torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce
1 cup  fresh strawberries, halved
1   medium avocado, halved, seeded, peeled, and sliced
1   medium mango, seeded, peeled, and sliced
2   medium oranges, peeled and sectioned
1/4 cup  chopped macadamia nuts or almonds, toasted
1   recipe Tortilla Bowls or purchased tortilla bowls
1   recipe Tarragon-Buttermilk Dressing
  Lime peel curls (optional)

Directions
1. Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with lime or lemon juice and Cajun or Jamaican jerk seasoning. Arrange fish fillets in a well-greased grill basket; grill fish directly over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily, turning once. (Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily.) Break fish into bite-size pieces.
2. In a large mixing bowl combine greens, strawberries, avocado, mango, oranges, and nuts; toss gently to mix. Spoon into Tortilla Bowls; drizzle with Tarragon-Buttermilk Dressing. Garnish each serving with a lime peel curl, if desired. Makes 4 main-dish servings.
Tortilla Bowls
Lightly brush four 9- or 10-inch flour tortillas with a small amount of cooking oil, or spray nonstick coating onto 1 side of each tortilla. Spray nonstick coating into four taco salad molds or small oven-safe bowls. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup. Bake in a 350 degree F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove Tortilla Bowls from the molds. Fill the bowls with Grilled Salmon Salad or other salad of your choice and serve immediately. Makes 4 bowls.
Tarragon-Buttermilk Dressing
In a small bowl stir together 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dillweed. Use immediately or cover and store in the refrigerator. Makes about 1/2 cup.
Make-Ahead Tips
If not using Tortilla Bowls immediately, store them in an airtight container for up to 5 days. Prepare dressing, cover, and store in the refrigerator up to 1 week.

Nutrition Facts
Calories 496, Total Fat 26 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 369 mg, Carbohydrate 54 g, Fiber 9 g, Protein 16 g. Daily Values: Vitamin A 58%, Vitamin C 159%, Calcium 15%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:04 am   |  Permalink   |  0 Comments  |  Email
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