Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette might be an outstanding gluten free, dairy free, paleolithic, and primal recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 tablespoons Blood Orange Cilantro Vinaigrette
- Cucumber
- Grape Tomatoes
- Jicama*
- Mixed greens
- 4 salmon steaks, 1" thick
- salt and pepper to taste
Instructions:
- Place salmon steaks over aluminum foil on a heated grill.
- Brush with Blood Orange Cilantro Vinaigrette and sprinkle with salt and pepper.Grill for 6-9 minutes on each side.Wash mixed greens and place about a handful on each plate.Wash and half grape tomatoes and sprinkle over greens.Slice cucumber and lay over the greens.Peel and julienne jicama and place over the greens.Arrange each slice of salmon over the greens and slice.Spoon the Avocado Corn Salsa over the salmon, and drizzle Blood Orange Cilantro Vinaigrette over the salad.Avocado Corn Salsa and Blood Orange Cilantro Vinaigrette are listed as separate recipes in my recipe file.
