1 lb. fresh or frozen salmon fillets

1 T. olive oil


1 ½ tsp. Jamaican Jerk seasoning

6 cups torn mixed greens

1 cup sliced strawberries

1 med. avocado, cut up

1 med. mango, cut up

2 med. oranges, cut up

¼ cup chopped macadamia nuts or almonds, toasted

Thaw fish if frozen. Brush fish with oil or spray with olive oil Pam. Sprinkle with lime juice and Jamaican Jerk seasoning. (I don’t measure, I just sprinkle generously on both sides)

Arrange fish fillets in a well greased grill basket OR clean grill thoroughly and spray with Pam before using.

Grill fish over medium coals for 4-6 minutes per side for each ½ inch thickness. Be careful not to overcook. (OR place fish on a broiler pan and broil 4-6 minutes per side 4 inches from the heat.

In a large mixing bowl combine greens, fruit, avocado, and nuts. Drizzle over dressing.

Tarragon-Buttermilk Dressing

1/3 cup buttermilk

2 T. light mayonnaise

1 tsp. fresh tarragon or dill


¼ tsp. dried tarragon or dill

Tortilla bowls

Lightly brush four 9-10 inch flour tortillas with a small amount of cooking oil or Pam onto 1 side of each tortilla. Spray non-stick coating into 4 taco salad molds or oven safe bowls. Press tortillas, coated sides up, into molds or bowls.  Place a ball of foil in each tortilla cup. Bake in a 350° for 15-20 minutes until light brown. Remove foil. Cool.

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