Last revised: 23.Sep.07
Those of you that know how I cook, know that I work only with fresh, natural ingredients. We like our meats grilled or barbequed, and our veggies fresh. When I make meat, I almost always do it like this. I've made this recipe into an extension of that concept. Serves about 2-3.
In a large bowl, combine the spinach leaves, avocado chunks, tomatoes, feta cheese and your choice of dressing. Toss gently but well. Add the optional seeds if you like.
Preheat grill to
medium. Coat the salmon with olive oil, ending up with the SKIN-SIDE DOWN.
Sprinkle on the spices according to your tastes. Place the salmon
SKIN-SIDE UP on the grill. Unless you plan on eating the skin (I often do), you
can but don't need to sprinkle the skin side with the spices.
NB: ONLY TURN ONCE! You grill the meat side first in order to seal it. Then, when you flip it, the skin will keep the juices from escaping.
Close the grill lid, and cook 4 - 6 minutes on each side. The actual time depends on thickness and temperature--just DO NOT overcook!
Arrange spinach salad mixture on the serving plate, and overlay with the freshly grilled salmon.