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
1/2 lime, juiced





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
garlic cloves, crushed
1 fresh jalapeno, seeded, chopped
dash    salt
dash black pepper
1 avocado
1 cup cheddar cheese, grated
4 cups arugula
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.