Instructions: Seafood Alternatives: tuna, swordfish, cod, mahi-mahi Preheat the broiler. Brush the salmon evenly with 1 teaspoon of the lemon juice and set on a lightly-oiled baking sheet. Broil 2 to 3 inches from the heat until just opaque through, 7 to 10 minutes, turning steaks once. When cool enough to handle, remove and discard bones and skin. Cut the salmon into 3/4-inch pieces.

In a medium bowl, stir together the remaining lemon juice, mayonnaise, ginger, curry and garlic. Gently fold in the salmon, apple, bell pepper and raisins.

Lay the lettuce leaves on individual plates and mound the salmon salad on top.

This recipe yields 4 servings.

Comments: Leftover grilled seafood is a great substitute for the salmon here, and it cuts preparation time in half.

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