Grilled Alaska Salmon with Avocado and Papaya Spinach Salad

Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Salmon:
2 ½ lbs. Alaska Salmon, 8 ea. 5 oz. portions                     
Salt and pepper, as needed
Olive oil spray, as needed

Lime Vinaigrette:
3 Tbsp. lime juice, fresh                                              
2 Tbsp. rice vinegar                                                         
2 Tbsp. olive oil                                                          
½ tsp. paprika                                                          
½ tsp. salt                                                                      
¼ tsp. black pepper                                                         

8 cups spinach                                                          
2 avocados, sliced into 12 slices                     
2 papayas, sliced into 12 slices

  1. Alaska Salmon: Season salmon with salt and pepper. Lightly spray with olive oil. Grill about 4 minutes per side.
  2. Lime Vinaigrette: Whisk lime juice, vinegar, oil, paprika, salt and pepper together. Reserve.
  3. Assembly: Toss spinach with 2/3 of the Lime Vinaigrette and place on serving plate. Arrange three slices each of avocado and papaya on the spinach. Place grilled salmon on spinach; drizzle fish with remaining Lime Vinaigrette.