Smoky Grilled BBQ Salmon Salad
Prep: 15 minutes
Grill: 8 minutes • Serves: 4
1 tablespoon smoked paprika
2 teaspoons PICS light brown sugar
1/2 teaspoon PICS garlic powder
1/4 teaspoon PICS cayenne pepper
1/4 teaspoon PICS salt
4 Market 32® salmon fillets, skin removed (about 4 ounces each)
PICS nonstick grilling spray
8 cups chopped Full Circle romaine lettuce
2 medium ears corn, husks and silks removed, kernels cut from cobs (about 1-1/2 cups)
1/2 medium ripe avocado, peeled and chopped
2 medium Market 32® tomatoes, chopped
1/4 cup refrigerated PICS ranch dressing
1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook bacon over medium heat 5 minutes or until crisp, turning frequently; transfer to paper towel-lined plate. Cut bacon crosswise in half.
2. In small bowl, stir smoked paprika, sugar, garlic powder, cayenne pepper and salt. Makes about 2 tablespoons.
3. Rub both sides of salmon with paprika mixture; spray with grilling spray. Place salmon on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°.
4. Divide lettuce, corn, avocado and tomatoes over 4 plates; top with salmon and bacon. Drizzle salads with dressing.
Serving Size: 1 salad
Approximate nutritional values per serving:
440 Calories, 27g Fat, 5g Saturated Fat, 70mg Cholesterol, 390mg Sodium,
22g Carbohydrates, 5g Fiber, 10g Sugars, 2g Added Sugars, 29g Protein
Fresh sweet corn can be cut from the cob and used in salads, grain salads and/or pasta dishes — no cooking required.