Spiced Salmon with Organic Greens and New Mexico Red Chili Vinaigrette

Recipe courtesy Blue Heron Restaurant


Recipe courtesy Sunrise Spring's Executive Chef Tracy Pikhart Ritter; www.sunrisesprings.com.


4 6-ounce salmon filets


For the spice mixture:

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground fennel seed

½ teaspoon red chili

½ teaspoon sea salt

For the salad:

6 cups mixed organic salad greens

1 avocado, peeled, seeded and cubed

12 cherry tomatoes cut in half

1 cup asparagus spear, blanched and chopped


For the vinaigrette:

½ cup olive oil

2 tablespoons fresh squeezed lime juice

2 shallots, minced

½ teaspoon finely chopped fresh basil

Salt and pepper to taste


Generously sprinkle salmon filets with spice mixture. Place on a preheated grill, skin side down. Grill for 5-10 minutes per side until desired doneness, remove and allow to cool lightly. Prepare salad dressing by combining all the ingredients. Whisk well and pour half over the salad greens. Divide greens onto 4 plates, top with grilled salmon and garnish with chopped tomatoes, asparagus and avocados. Drizzle remaining dressing on top of salmon.

Pairings recommendation: A dry Riesling or Gewürztraminer will nicely counter the spice and complement the weight of the fish.

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