Monday, August 27, 2007

Gloria’s Happy Salmon Salad

This recipe serves 1 as a main course – simply multiply if you have more mouths to feed!

1 nice-sized salmon fillet (about 8 oz)
Greg’s Happy Sauce
Mixed salad greens (about ½ bag if using a bagged mix)
1 small carrot, sliced or shredded
Handful of grape tomatoes or cherry tomatoes, cut in half
½ cucumber, peeled and thinly sliced
4 green onions, thinly sliced (including some of the green part), OR a few thin slices of onion (sweet or red work best)
One lime

Place salmon in a large (gallon-size) resealable plastic bag and pour enough Happy Sauce (shake bottle well first) to coat the salmon well, and a little more so that there’s enough sauce to marinate the salmon. Seal the bag and marinate in the refrigerator at least 2 hours (you can do this overnight, or in the morning to let it marinate all day). Grill or broil the salmon, basting with sauce, checking every couple of minutes or so to make sure you don’t overcook the salmon. Discard the plastic bag and any sauce that’s left in it. When the salmon is done, set it aside and assemble the salad: In a large bowl toss together the mixed greens, carrot, tomatoes, cucumber and onions. Place the cooked salmon on top. If desired, drizzle a little bit of Happy Sauce from the bottle onto the salmon and salad. Roll the lime a few times on the kitchen counter applying gentle pressure with your hand – this helps release more juice. Cut the lime in half and squeeze the juice from half of the lime onto the salmon and the salad. If you really like lime, squeeze the juice from the other half as well. Serve, and enjoy!
Zestfully yours,

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