Grilled Adobo Persian Lime Salmon with Avocado and Spring Mix Salad
by Crystal Otto
Recipe
Category
Entre
Prep Time
30
Cook Time
10
Author:
Crystal
www.olivefusionstore.com
Ingredients
- 2 Sockeye Salmon, 6oz.portions
-
1 Tbsp. Olive Fusion Adobo Lime Rub
-
5 Tbsp. Olive Fusion Persian Lime Olive Oil
-
2 Tbsp. Olive Fusion Coconut Balsamic
- Parmesan Cheese (optional)
-
2 Tbsp. Olive Fusion Persian Lime Olive Oil
-
2 Tbsp. Olive Fusion Coconut Balsamic
- 1/2 tsp. salt
- 4 cups spring mix
- 1 avocado sliced
- 1 red bell pepper sliced
- 2 sliced carrots
- 1/2 cup sliced mushrooms
- shaved jicama.
Vinaigrette
Salad
Directions
- Make a paste with the Persian Lime Olive Oil and Adobo Lime Rub in a small bowl.
- Brush salmon with paste. Let rest for 1/2 hour.
- Grill about 4 minutes per side
Vinaigrette
- Whisk Persian Lime Olive Oil, Coconut Balsamic and salt together.
- Place Salmon on Salad and drizzle with Vinaigrette, sprinkle with Parmesan Cheese.
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