Mexi BBQ Salmon Salad
INGREDIENTS (for the Salmon)
|2-3 pcs||wild salmon|
|2 tbsp||extra virgin olive oil|
|2 tsp||ground cumin|
|1 tsp||cayenne pepper|
Brush salmon with olive oil, then sprinkle with cumin, cayenne and lime juice. Let stand for 20 to 30 minutes. Barbecue skin-side down. Cook on medium-high heat, undisturbed, until the salmon just starts to release its fat (opaque colour). About 10 to 15 minutes.
INGREDIENTS (for the salad)
|2 cups||cherry tomatoes, chopped|
|2||garlic cloves, crushed|
|1||fresh jalapeno, seeded, chopped|
|1 cup||cheddar cheese, grated|
|1 can||black beans, drained, rinsed|
Place arugula in a bowl. Combine tomatoes, garlic, jalapeno, black beans, and salt and pepper; then add to arugula and mix. Top with avocado and grated cheese. Serve with salmon.