Grilled Salmon Fig Salad With Citrus Olive Salsa Recipe

Ingredients

Citrus-Olive Salsa:

1 cup chopped fresh orange segments

1 cup chopped honeydew melon

2 tablespoons chopped pimento-stuffed olives

2 tablespoons chopped Kalamata olives

2 tablespoons honey

1 teaspoon freshly grated gingerroot

1 teaspoon snipped fresh mint leaves

1/4 teaspoon freshly grated lemon rind

1/4 cup white balsamic vinegar

1/4 cup seedless raspberry preserves

2 tablespoons virgin olive oil

2 garlic cloves, minced

1/4 teaspoon freshly ground mixed peppercorns

1/4 teaspoon salt

4 (6 ounces each) skinned salmon fillets

8 fresh figs, halved lengthwise

10 ounce package torn mixed greens

1/2 cup coarsely chopped red onion

1/4 cup fresh cilantro leaves

Garnish: 12 thin lemon wedges and fresh cilantro sprigs

Preparation

In medium bowl, combine Citrus-Olive Salsa ingredients. Mix well; refrigerate until serving.

In small bowl, stir together balsamic vinegar and raspberry preserves. Set aside.

In another small bowl, stir together olive oil, garlic, ground peppercorns and salt.

Place 12x12-inch sheet of foil on grill grid over medium to medium-hot heat. Brush both sides of salmon fillets with olive oil mixture and place on foil. Grill 3 minutes. Use spatula to turn salmon, brush with olive oil mixture and grill additional 4 minutes or until salmon flakes easily with a fork.

Meanwhile, place fig halves on grill grid and grill 2 minutes per side, turning once.

Place equal amounts of greens on 4 serving plates. Top greens with equal amounts of onion, cilantro, salmon fillet and figs. Drizzle with raspberry dressing. Garnish with lemon wedges and cilantro sprigs. Serve with Citrus-Olive Salsa.