Salmon Salad Stacks Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 15 min (plus standing) Cook Time: 6 min Four 6-ounce salmon fillets, with skin 1/2 cup store-bought vinaigrette 1 head green-leaf lettuce, thinly sliced crosswise 1/2 cucumber, peeled and thinly sliced 1 avocado—halved and thinly sliced lengthwise 1 carrot, shredded 1/2 cup alfalfa sprouts 1. Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes. 2. Place the salmon skin side down on the grill, cover and cook, turning once, until lightly charred, about 6 minutes. 3. Mound the lettuce on 4 plates, then top each with a piece of salmon and some cucumber, avocado and carrot. Drizzle each stack with 1 tablespoon vinaigrette and top with sprouts.

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