About this recipe: Salmon fillets are grilled and tossed with sauteed mushrooms, baby tomatoes, avocado, coriander, chilli and lettuce, creating a wonderfully delicious salad. Serve with a crusty bread roll for a main course.
This was really good! I'm a huge salmon fan but not the biggest avacado fan, but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only, subsituted baby spinach for lettice, and added green olives. I highly recommend. - 16 Jul 2005 (Review from Allrecipes US | Canada)
This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe! - 29 Dec 2007 (Review from Allrecipes US | Canada)
This was a great salad. It had a great taste, I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce, I added a honey dijon sauce (1 part butter, 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this! - 21 Jun 2005 (Review from Allrecipes US | Canada)