- \n
- mixed salad greens<\/li>\n
- red\/yellow\/green salad peppers, sliced<\/li>\n
- red onion, sliced<\/li>\n
- cherry\u00a0tomatoes, whole<\/li>\n
- green & black olives, pitted<\/li>\n
- mozarella cheese<\/li>\n<\/ul>\n
Ingredients (Salmon)<\/strong><\/p>\n
- \n
- 1 lb salmon filet<\/li>\n
- 1 T butter<\/li>\n
- 3-4 T honey<\/li>\n
- chopped dill<\/li>\n<\/ul>\n
Ingredients (Avacado Dressing)<\/strong><\/p>\n
- \n
- avacado<\/li>\n
- 1 T sour cream<\/li>\n
- 1 T mayonaisse<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
Toss salad greens with other salad ingredients, spread on plate or platter, set aside.<\/p>\n
![\"No,](\"http:\/\/pwoodford.net\/blog\/wp-content\/uploads\/2008\/11\/salmon_salad_base.jpg\" "\\"salmon_salad_base\\"")
No, those aren't marshmellows . . . they're mini mozarella balls<\/figcaption><\/figure>\n Prepare salmon for grilling by cutting filet into sections (1 per person).\u00a0 Leave the skin on the salmon for now.\u00a0 Melt butter in small pan, stir in honey and chopped dill.\u00a0 Brush butter\/honey\/dill mixture on the meat side of the salmon (save the rest for later).\u00a0 Grill the salmon in a fish basket coated with Pam, approximately 3 minutes per side.\u00a0 When fish is grilled, peel the skin off the back side of the salmon, then brush with the saved butter\/honey\/dill mixture.\u00a0 Arrange the salmon on top of the salad greens.<\/p>\n
![\"Normally](\"http:\/\/pwoodford.net\/blog\/wp-content\/uploads\/2008\/11\/salmon_salad.jpg\" "\\"salmon_salad\\"")
Normally we use half a filet, but this was dinner for four<\/figcaption><\/figure>\n Peel and pit the avacado.\u00a0 Crush it in a bowl with a fork,\u00a0mix in sour cream and mayo, stir until smooth.\u00a0 Spread on top of the salmon.<\/p>\n
![\"Voila!](\"http:\/\/pwoodford.net\/blog\/wp-content\/uploads\/2008\/11\/salmon_salad_dressing.jpg\" "\\"salmon_salad_dressing\\"")
Voila! Ready to serve<\/figcaption><\/figure>\n Notes<\/strong><\/p>\n
You can cook the salmon any way you like.\u00a0 We prefer to grill it.\u00a0 We leave the skin on the salmon until it’s cooked because it’s almost impossible to peel it away when the salmon is raw.\u00a0 Once cooked, the skin comes right off.\u00a0 Sometimes we add lemon pepper to the butter\/honey\/dill mix.\u00a0 Sometimes we use kalamata olives, sometimes regular canned black olives.<\/p>\n
The ingredient quantities are for a salad for two.\u00a0 For guests, simply increase the quantities (the photos show a salad for four).<\/p>\n