Tandoori Salmon Salad

Chef Mark Hall
The Stock Pot and Cooking School

Cumin Dressing:

1/4 cup Sherry wine vinegar
3 tablespoons Dijon mustard
1 1/2 tablespoons ground cumin
1 tablespoon curry powder
1/2 cup olive oil

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Salad:

1 cup plain yogurt
2 tablespoons garam masala
2 teaspoons fresh lemon juice
4 each 6 ounce salmon filets
4 cups (lightly packed) chopped romaine lettuce
4 cups (lightly packed) mixed baby greens
1/2 red onion, thinly sliced
4 fresh mint sprigs
4 lime wedges

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For Dressing: Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.)

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For Salad: Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add salmon and coat well Cover and refrigerate at least 1 hour and up to 1 day. Prepare barbecue (medium heat). Grill salmon until cooked through, about 4 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, and grilled salmon. Serve with lime wedges.

Serves 4