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

Dressing:

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 6 – 10 minutes).  Remove from heat and break into small pieces.  Remove corn kernels from cobs and broil until toasted –watch carefully to prevent burning.  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.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!