Island Salmon Salad

Ingredients

• 8 ounce(s) fresh or frozen salmon or swordfish
• 1 tablespoon(s) olive oil
• 1 tablespoon(s) lime juice or lemon juice
• 1-1/2 teaspoon(s) cajun or jerk seasoning
• 6 cup(s) torn mixed greens
• 2 medium oranges, peeled and sectioned
• 1 cup(s) strawberries, halved
• 1 medium avocado, halved, peeled, and sliced
• 1 medium mango, seeded, peeled, and sliced
• 1/4 cup(s) chopped macadamia nuts or almonds, toasted
• tortilla bowls
• Tarragon-buttermilk dressing
• lime peel curls

Preparation

1. Brush fish with oil, sprinkle with lime or lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 min. for each 1/2" of thickness or till fish flakes easily, turning once. Tear fish into bite-size pieces.


2. Combine fish, greens, oranges, strawberries, avocado, mango, and nuts in a large mixing bowl; toss gently to mix. Spoon into the tortilla bowls and drizzle with the dressing. Garnish each serving with a lime peel.


3. Tortilla Bowls: Lightly brush for 9-10" flour tortillas and four oven-safe bowls with a small amount of cooking oil. Press tortillas, coated sides up, into bowls. Place a ball of foil in each. Bake in a 350 oven for 15-20 min. or till light brown. Remove foil; cool. Remove tortillas from bowls. Store in airtight containers for up to 5 days.


4. Tarragon-Buttermilk Dressing: Combine 1/3 c. buttermilk; 2 tbsp. mayo; and 1 tsp snipped fresh tarragon or dill or 1/4 tsp. dried tarragon or dillweed, crushed, in a small bowl. Cover and refrigerate up to 1 week.