Recipes
DIRECTIONS
Combine the habanero, lime juice and mint in a mini-food processor or blender and blend until smooth. Season with the salt and pepper.
Mix the salmon with the habanero dressing, grapes, onion and coriander seed. To serve, divide salmon mixture among four bowls and serve with avocado slices and tortillas. Garnish with additional mint.
Ingredients
1/2 habanero pepper, stemmed and seeded, roughly chopped
3 tablespoons lime juice
1/3 cup packed mint leaves, plus more for garnish
1/8 teaspoon each kosher salt and freshly ground black pepper
1/2 pound hot-smoked salmon, skinned and broken into 3/4-inch chunks
1 cup halved green California grapes
1/3 cup diced red onion
1 tablespoon whole coriander seed
1 avocado, peeled, pitted and cut into thin slices
Crisp corn tortillas (tostadas) or tortilla chips
DIRECTIONS
Combine the habanero, lime juice and mint in a mini-food processor or blender and blend until smooth. Season with the salt and pepper.
Mix the salmon with the habanero dressing, grapes, onion and coriander seed. To serve, divide salmon mixture among four bowls and serve with avocado slices and tortillas. Garnish with additional mint.
Notes
This is a Gluten-free recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe
Servings
Makes 4 servings
Nutritional Information
Nutritional information per serving: Calories 290; Protein 17 g; Carbohydrate 23 g; Fat 16 g (50% Calories from Fat); Saturated Fat 3 g (9% Calories from Saturated Fat); Cholesterol 40 mg; Sodium 600 mg; Fiber 6 g.
