Grilled Salmon Salad

This salad was thrown together for lunch one afternoon at my parents' house.  Originally, the plan was to grab a pizza, but Miss F decided she didn't want pizza for lunch, so we threw that plan right out the window.  My mom had a salmon steak in the fridge and off we went to make a salad.  She was in charge of grilling the salmon, while I prepped the salad and dressing.  This salad is bursting with summer flavors. The dressing is tangy and complements the salmon perfectly.  And it tasted so much better than carry out pizza.  I just used the veggies that my mom had on hand, but it would work well with any summer vegetable.  Just don't skip out on the avocado...

Grilled Salmon Salad

1 salmon steak, sliced in half
1 teaspoon olive oil
Juice from half a lemon

1 head of romaine, chopped
½ cucumber, chopped
1 tomato, chopped
½ cup cooked corn kernels
¾ avocado, diced

¼ avocado, mashed
3 tablespoon rice wine vinegar
1 teaspoon sugar
2 tablespoons olive oil

Heat the grill to medium-high. Brush the salmon steaks with olive oil and lemon juice. Salt and pepper to taste. Grill 3 to 5 minutes per side, until salmon is cooked through.

Divide the romaine, cucumber, tomato, corn and avocado on to two plates. In a small food processor, process mashed avocado, vinegar and sugar. Pulse until well combined. Drizzle the olive oil into the dressing with the processor running. Drizzle the dressing over the prepared salads. Place each salmon steak on top of each salad. Serve.

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