Salmon Salad with Butternut Squash

Ingredients

• For the salmon:
• 3 oz. of Keta salmon (preferably fresh)
• 2 Tbsp. of KRAFT Zesty Lime Vinaigrette Dressing
• 1 pinch of ground cumin
• 1 pinch of ground black pepper
• For the salad:
• 1 cup of fresh spinach leaves
• 3 oz. of grilled Keta salmon
• 1 Tbsp. of roasted butternut squash cubes
• 1 roasted jalapeno pepper
• sliced
• 1 small sprig of parsley
• 1 thin slice of lime to decorate
• 1 Tbsp. of KRAFT Zesty Lime Vinaigrette Dressing

Instructions

1. Marinate the salmon for 10 minutes with 2 tablespoons of dressing.
2. Refrigerate.
3. Take the salmon out of the fridge, discard dressing and season with cumin and ground pepper on both sides.
4. Heat grill pan on stove; grill salmon filet on high 5 min.
5. on each side and set aside.
6. The Keta salmon comes in a thin fillet so it cooks fast.
7. To make the salad, add spinach, then salmon, butternut squash and garnish with a slice of roasted jalapeno, a thin slice of a lime and parsley leaves to a salad bowl.
8. For serving, drizzle remaining dressing and enjoy.