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An awesome flavor combination of grilled chili and brown sugar-rubbed salmon served on lettuce with grilled peaches, raspberries and orange vinaigrette.
1/3 cup orange juice
1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup honey
1 package McCormick® Gluten-Free Chili Seasoning Mix , divided
1 tablespoon packed brown sugar
1 pound salmon fillet, skin removed and salmon cut into 6 serving-size pieces
2 ripe peaches, halved and pitted
1 cup raspberries
1 package (5 to 6 ounces) mixed salad greens
Mix orange juice, 1/4 cup of the oil, honey and 2 tablespoons of the Seasoning Mix in small bowl with wire whisk until well blended. Set dressing aside.
Mix remaining Seasoning Mix and sugar in small bowl. Brush salmon with remaining 1 tablespoon oil. Rub seasoning mixture on both sides of salmon.
Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. Grill peach halves over medium heat 3 minutes per side or until grill marks appear. Cool then cut peaches into slices.
Divide salad greens among 6 plates. Top each with peach slices, raspberries and a salmon fillet. Serve with dressing.
Serving Suggestion: Top salad with toasted chopped pecans and crumbled goat or feta cheese.
(Amount per serving)