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Barbecued Salmon & Roasted Corn Salad

This is a great summer salad – a nice appetizer on Shabbos or weeknight dinner.
2 large salmon fillets

¼ cup barbecue sauce

2 ears of fresh corn

1 avocado, chopped

¼ red onion, diced

1 head green leaf lettuce, torn into pieces

1 cup olive oil

2/3 cup red wine vinegar


1 teaspoon oregano

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper
Preheat broiler.  Smother salmon with barbecue sauce and broil until no red remains (about 5-8 minutes).  Remove from heat and break into small pieces.  Remove corn kernels from cobs and broil until toasted.  Remove from heat.  Toss together salmon, corn, avocado, red onion and lettuce.  Combine all dressing ingredients and shake well.  Toss salad to coat.  Serves 12 – 15.

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