BBQ Salmon Salad

Houlihan’s Copycat Recipe

Serves 4

4 salmon filets (approximately 2-3 inches wide, skin removed)
KC Masterpiece BBQ sauce
spring salad mix
purple onion, thinly sliced
red and yellow pepper, thinly sliced, core removed
peanuts and/or pecans
black beans, cooked and rinsed
mandarin orange segments
tortilla straws (substitute with broken up tortilla chips)
Honey Citrus Dressing

Salmon:  Coat the fillets with the BBQ sauce and marinade for at least an hour. Grill over a hot coals. Turn the salmon over at least once. Brush BBQ sauce over the salmon as needed.

Salad mix assembly:  Lay onion and peppers over salad mix. Sprinkle with peanuts and/or pecans, black beans and mandarin orange segments. Pour 3-4 tablespoons of dressing over the salad and garnish with tortilla straws. Lay the grilled salmon on top. Dig in!

Tortilla Straws: Heat 1/4 cup of olive oil in a pan. Don’t get the pan hotter than medium heat. Thinly slice a small (5-10) stack of white corn tortillas and place one-layer deep in the hot oil. Turn with a spatula as they begin to brown. Remove from oil as they crisp up. Drain on a paper towel. Allow to cool.

Honey Citrus Dressing:
1/4 teaspoon ground ginger
1/4 cup Dijon mustard
1/2 cup mayonnaise
1/4 cup honey
1/4  cup lime juice
1 tablespoon olive oil