calypso salmon salad: grilled salmon salad with tropical fruit salsa, pineapple-mango vinaigrette and cinnamon sugar croutons
an original recipe by rachelle
4 salmon fillets, seasoned (see bottom for tips)
salad greens for four
1 recipe tropical fruit salsa
1 recipe pineapple mango vinaigrette
1 recipe cinnamon sugar croutons
tropical fruit salsa:
1 cup pineapple, diced
1/2 cup mango, diced
1/2 banana, diced
1/3 cup red onion, diced
2 Tablespoons coconut
1/4 teaspoon red pepper flakes
1 Tablespoon apricot jam
2 Tablespoons lemon or lime juice
combine all and stir well. refrigerate until ready to make vinaigrette.
pineapple mango vinaigrette:
1/3 cup tropical fruit salsa
2 Tablespoons oil
1 Tablespoon orange juice
1 Tablespoon apple cider vinegar
dash salt and pepper
combine all in a mini prep food processor or blender. process until smooth.
cinnamon sugar croutons:
2 cups bread, cubed- big 1 inch square cubes
1/4 cup butter, melted
3 Tablespoons cinnamon sugar
on a cookie sheet, pour melted butter over bread cubes. toss until cubes are evenly coated. sprinkle cinnamon sugar over all, stirring and coating cubes evenly. use more or less cinnamon sugar, but be sure to coat all sides of the bread. bake at 350 degrees for 20 minutes, stirring every 7 minutes or so.
*if your loved ones need a little "oomph" on their salad (big appetites,) add a layer of cooked brown rice, rye, barley, or quinoa under the salmon. it will give texture and a bit more heaviness if that is what you need for your family. also you can stretch the salmon this way-- only serve a half fillet and serve over the grains. i buy individually packaged frozen salmon fillets from costco and sams. sams are pre seasoned but have the skin on. i cook the salmon on my george foreman for 5 minutes, then carefully remove the skin from the bottom while nobody's looking. if i buy costco fillets, i season them liberally before grilling.