Tender Cedar Bay Orange Ginger Cedar Planked Salmon served over grilled romaine with charred tropical fruit, creamy avocado and toasted macadamia nuts. Finished with a light rice vinegar dressing.
Prep Time: 10 minutes Cook Time: 30 minutes Servings: 4
Ingredients
- 2 cups cooked Cedar Bay Orange Ginger Cedar Planked Salmon, flaked
- 2 heads romaine lettuce, halved lengthwise
- 1/2 cup mango, chopped
- 1 cup pineapple, chopped
- 1 cup papaya, chopped
- 1 cup avocado, chopped
- 1 cup macadamia nuts, toasted and chopped
- 1 teaspoon olive oil
Dressing
- 1/3 cup rice vinegar
- 2 tablespoons brown sugar
- 1/4 cup olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon dry mustard
- 1 tablespoon mayonnaise
Instructions
- Cook the salmon according to package directions. Allow it to cool slightly, then flake it into pieces.
- Brush the romaine, fruit and avocado lightly with olive oil.
- Grill the romaine cut-side down for 2 to 3 minutes. Grill the fruit and avocado until lightly charred.
- Chop the grilled fruit and avocado into bite-sized pieces.
- Combine the dressing ingredients and blend until smooth.
- Toss the grilled fruit and avocado with a portion of the salmon and dressing.
- Arrange the mixture over the grilled romaine.
- Top with the remaining salmon and toasted macadamia nuts. Serve immediately.
