Ingredients:

8 Salmon Fillets, 6-8 ounces each and about 1 1/2 inches thick

1/3 cup soy sauce

1 teaspoon grated lemon rind

1/4 cup fresh lemon juice

1 clove garlic, minced

2 teaspoons Dijon mustard

1/2 cup vegetable oil

12 cups mixed salad greens

Creamy Tarragon Dressing Ingredients:

2 cups mayonnaise

1/3 buttermilk

3 tablespoons finely chopped fresh tarragon

2 tablespoons finely chopped fresh parsley

2 tablespoons chopped green onions

2 tablespoon tarragon vinegar

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon dried thyme

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 teaspoon hot sauce

Directions:

Place fillets in a large shallow dish. Combine soy sauce and next 5 ingredients, stirring well; cover and marinate in refrigerator 3 hours, turning each hour.

Remove fillets from marinade, discarding marinade. Grill fillets, covering with grill lid, over medium-hot coals (350° to 400°) 6 minutes on each side or until fish flakes easily when tested with a fork. To serve, place 1 fillet on 1 1/2 cups salad greens, and top with ¼ cup Creamy Tarragon Dressing. Garnish, if desired: Yield: 8 servings.

Creamy Tarragon Dressing: Combine all ingredients, and stir well with a wire whisk. Cover and chill.

Ingredients:

1 medium can black beans

2 mangoes, peeled and diced

1 cup cooked corn kernels

1/2 cup minced parsley or cilantro

1/2 cup chopped scallions

1 red pepper, diced

1/2 cup olive oil

4 tbsp. balsamic or wine vinegar

Directions:

Drain the beans and pour into a medium-sized bowl.In a small bowl, combine the oil and vinegar. Add to the beans and add all other ingredients. Mix thoroughly.Serve with warm tortillas or toasted pita points.