Grilled Salmon and Spinach Salad

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.

Ingredients:

•     about 4-cups of cleaned, washed, fresh spinach leaves
•     1 or more avocados, diced and coated with lemon juice to prevent browning
•     1 Tablespoon or so of lemon juice (for the avocados)
•     1-2 cups of cherry tomatoes, halved
•     1/4 cup or so of crumbled Feta or Blue cheese
•     about a pound (16 oz.) of salmon fillets or steaks coated with my fire spice.
•     1/4 cup of my Hot Bacon Dressing
      (or my fresh Italian dressing, or a Red-wine vinaigrette dressing, or olive oil + lemon-juice + salt to taste)
•     Optional: pine nuts, sunflower seeds, flax seeds, or sesame seeds for some crunch

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.

Enjoy!