INGREDIENTS

INSTRUCTIONS

1. Toss the avocado with the lemon juice. Add the cucumber, cantaloupe,
snipped chives, chopped dill and shallots; toss the salad gently.
2. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons
orange juice, 1 teaspoon honey and the orange zest until slightly
thickened. Season with salt and pepper. Toss with the salad before serving.
3. For the marinade, combine the remaining olive oil, orange juice and
honey. Brush over the salmon and sprinkle with salt and pepper to taste.
4. Oil the grill rack well. Place the salmon on grill, flesh-side down, 3
inches from heat source; cook 8 to 10 minutes, turning carefully after 4
minutes and brushing with the marinade. The salmon should be lightly
browned and crisp on the surface, cooked through near the edges and rarer
in the center. Remove to a cutting board with a large spatula.
5. Divide the salad among 4 plates. Slice the salmon into 4 equal portions
and place atop each salad. Garnish each with a whole chive and a sprig of
dill.
Serves 4. Per serving: 515 calories; 25g carbohydrates; 38g protein; 31g
fat;
97 mg cholesterol.
Since there is honey in the marinade to caramelize the salmon while it
cooks, be sure to oil the grill well to keep the fish from sticking.
Published in Parade Magazine 5/17/98
Submitted by Carriej999@AOL.com
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998

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