salmon, scallop, avocado and papaya salad with mango lemongrass chardonnay dressing

salad - serves 2
submitted by sura sevastopoulos
ingredients

1 piece fresh skinless, boneless salmon (about 3/4 lb)
6-8 large sea scallops (dry packed)
1 large or 2 small avocados, firm but ripe
1 ripe papaya (if you use the giant ones, use a portion about equal to the avocado)
4 scallions
2 tbsp fresh cilantro (or more if desired)
1/2 8-oz jar vino de milo mango lemongrass chardonnay dressing and marinade

directions

1. Place salmon and scallops in a zipper freezer bag, and pour enough Vino de Milo Mango Lemongrass Chardonnay Dressing and Marinade into the bag, so that it covers the seafood. Squeeze out air, and place in refrigerator to marinate overnight.
2. When ready to cook, take salmon and scallops out of bag, place on wire rack of a broiler pan, and pour rest of marinade in bag over the seafood. it will drip into pan, and that's fine. Salt and pepper the salmon and scallops and grill under broiler until browned on each side, but do not overcook; salmon should be medium rare.
3. While fish is cooking, peel both the avocado and the papaya, and cut into 1/2-inch cubes. Slice the scallion into long thin diagonal strips, and combine with the avocado and papaya, in a bowl. Chop cilantro into small strips and add it to bowl.
4. When salmon and scallops are ready, remove them to a platter, and empty pan juices into the bowl with the avocado and papaya mixture. Add more Vino de Milo Mango Lemongrass Chardonnay Dressing and Marinade and toss. arrange the mixture on the platter with the salmon and scallops and serve.

close window