Strawberry Avocado Salad with Grilled Wild Pacific Salmon

By tschnet1

Ingredients

• Salad
• 1 pkg High Liner® Wild Pacific Salmon Fillets, thawed
• 1 tbsp olive oil
• 1/4 tsp salt and pepper
• 8 cups mixed salad greens
• 1 cup sliced strawberries
• 1 avocado, cut into cubes
• 1/4 red onion, thinly sliced
• 1/4 cup pecans, chopped
• Maple-Lime Vinaigrette
• 1/4 cup maple syrup
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 tsp salt and pepper

Preparation

Step 1

Maple Lime Vinaigrette: Whisk the maple syrup with the lime juice, olive oil, salt and pepper. Set aside.

Salmon: Preheat the grill to medium high; grease the grate well. Evenly coat the salmon with the olive oil and season all over with salt and pepper. Grill for 2 to 3 minutes per side or until marked and almost cooked through. Continue to grill, turning and basting with 1/4 cup of the maple-lime vinaigrette for 1 to 2 minutes per side or until fish flakes easily.

Toss the salad greens with the remaining 1/2 cup vinaigrette, strawberries, avocado, red onion and pecans.

Divide evenly among 4 plates and top each serving with a salmon fillet.