4 – 6 OZ SALMON FILETS
¼ C CREOLE SEASONING
1 AVACADO (SLICED)
4 TOMATOES (WEDGE CUT)
8 OZ BABY SPINACH
½ CUCUMBER (PEELED & SLICED)
1 C HONEY MUSTARD DRESSING
2 C MANGO SALSA
Mango Salsa
1 MANGO (DICED)
1 RED ONION (DICED)
1 TOMATO (DICED)
½ LIME (JUICE ONLY)
½ YELLOW BELL PEPPER (DICED)
½ RED BELL PEPPER (DICED)
½ BUNCH GREEN ONIONS (CHOPPED)
½ TSP GARLIC MINCED)
½ TSP HONEY
1 TSP RED WINE VINEGAR
3 TBL EXTRA VIRGIN OLIVE OIL
1/8 TSP KOSHER SALT
1/8 TSP GROUND BLACK PEPPER
COAT SALMON FILETS WITH CREOLE SEASONING AND COOK TO ORDER. TOSS GREENS WITH DRESSING AND PLACE ON ENTRÉE PLATE. ARRANGE AVACADO, TOMATO AND CUCUMBERS ON PLATE. THEN TOP WITH SALOMN FILET AND MANGO SALSA.
Mango Salsa
COMBINE ALL INGREDIENTS IN A BOWL AND MIX THEN SERVE.