Recipe
Directions
- Make a paste with the Persian Lime Olive Oil and Adobo Lime Rub in a small bowl.
- Brush salmon with paste. Let rest for 1/2 hour.
- Grill about 4 minutes per side
Vinaigrette
- Whisk Persian Lime Olive Oil, Coconut Balsamic and salt together.
- Place Salmon on Salad and drizzle with Vinaigrette, sprinkle with Parmesan Cheese.
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