Farmer’s Market Fisherman’s BBQ Salad

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 10 Asparagus spears
 ½ Red pepper
 ½ Yellow pepper
 1 Portobello mushroom
 1 Medium yellow onion, cut in half
 ½ Avocado, sliced
 810 oz SeaBear Salmon & Cod
 Spring mix greens
 Salted sunflower seeds
 Shaved Parmesan
 Olive Oil
  Sea salt, cracked black pepper, onion powder, garlic powder, paprika to taste
1

In a bowl, toss asparagus, peppers, onion with liberal amounts of olive oil, sea salt, freshly cracked black pepper, garlic powder and onion powder. Grill all over high heat until charred and juicy. After grilling, slice peppers, mushroom and onions into strips.

2

Coat fish with olive oil; top with sea salt, cracked black pepper and paprika. Grill over medium heat. Once grilled, break into chunks.

3

Lay down a bed of spring mix on a platter Arrange the strips of grilled vegetables around the entire platter in an alternating pattern. Top with the chunks of seafood, sprinkle with sunflower seeds and Parmesan. Place avocado pieces around the edges of the platter.

4

Place on individual plates and slice the vegetables and toss. If desired, you can sprinkle a little balsamic vinegar on the salad, though no dressing is necessary, as the juices from the grilled vegetables moisten the salad.

Serves 2

Ingredients

 10 Asparagus spears
 ½ Red pepper
 ½ Yellow pepper
 1 Portobello mushroom
 1 Medium yellow onion, cut in half
 ½ Avocado, sliced
 810 oz SeaBear Salmon & Cod
 Spring mix greens
 Salted sunflower seeds
 Shaved Parmesan
 Olive Oil
  Sea salt, cracked black pepper, onion powder, garlic powder, paprika to taste

Directions

1

In a bowl, toss asparagus, peppers, onion with liberal amounts of olive oil, sea salt, freshly cracked black pepper, garlic powder and onion powder. Grill all over high heat until charred and juicy. After grilling, slice peppers, mushroom and onions into strips.

2

Coat fish with olive oil; top with sea salt, cracked black pepper and paprika. Grill over medium heat. Once grilled, break into chunks.

3

Lay down a bed of spring mix on a platter Arrange the strips of grilled vegetables around the entire platter in an alternating pattern. Top with the chunks of seafood, sprinkle with sunflower seeds and Parmesan. Place avocado pieces around the edges of the platter.

4

Place on individual plates and slice the vegetables and toss. If desired, you can sprinkle a little balsamic vinegar on the salad, though no dressing is necessary, as the juices from the grilled vegetables moisten the salad.

Serves 2

Farmer’s Market Fisherman’s BBQ Salad
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