1 pound skinless
salmon fillets
2-1/2 teaspoons Jamaican jerk seasoning
blend, divided
4 ears fresh supersweet corn, husked
1 tablespoon plus 1/3 cup corn oil
3 tablespoons lime juice
1-1/2 tablespoons packed brown sugar
1 bag (10 ounces) mixed salad greens
1 large mango, peeled and diced
1 large red bell pepper, diced
1 avocado, peeled and diced
4 strips bacon, cooked until crisp, crumbled
Preheat grill or broiler. Sprinkle salmon
with 1 teaspoon of the jerk seasoning. Brush
corn with the 1 tablespoon oil. Place salmon
and corn on a rack. Grill or broil salmon
until just cooked through, about 5 minutes
per side and cook the corn until some kernels
are golden brown, turning occassionally,
5 to 7 minutes. Cool salmon and corn slightly.
Cut each ear into thirds; cut salmon in
bite-size chunks. In a small bowl, combine
the remaining 1-1/2 teaspoons jerk seasoning
and the 1/3 cut oil, the lime juice and
brown sugar. Place greens in a bowl; toss
with 3 tablespoons of dressing. Equally
divide greens among 4 serving places. Arrange
mango, bell pepper, corn sections, salmon,
avocado and bacon over greens. Drizzle with
remaining dressing.
