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Salmon Avocado Salad Recipe

Cook Time: 15 min
Prep Time: 20 min
( Serves 4 )
2 whole (6 oz.) fillets salmon
1/4 cup butter (melted and divided)
1 pinch salt and pepper (to taste)
4 ounce fresh mushrooms (sliced)
12 whole grape tomatoes (halved)
2 tablespoon olive oil (divided)
8 ounce leaf lettuce (torn into bite-size pieces)
1 whole avocado (peeled, pitted, and cubed)
5 whole Sprigs fresh cilantro (chopped)
1 whole fresh jalapeño pepper (chopped)
2 tablespoon distilled white vinegar
1 ounce feta cheese (crumbled)
  1. Preheat the oven broiler. Line a baking sheet with aluminum foil.
  2. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper.
  3. Broil 15 minutes, until fish is easily flaked with a fork.
  4. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.
  5. Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
  6. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno.
  7. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.
Nutrition Information
Fat: 35.60 g Cholesterol: 78.00 mg
Calories: 423.00 Protein: 18.80 g

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