Dressing

• 4 clove garlic, peeled
• 1 jalapeño chile, stemmed
• ¹⁄₂ cup freshly squeezed lime juice
• ¹⁄₂ cup freshly squeezed orange juice
• ¹⁄₂ cup olive oil
• 2 tsp Dijon mustard
• 1 tsp salt
• ³⁄₄ tsp ground cumin

Salsa

• 8 large green onions, thinly sliced
• 4 tomatillos, finely diced
• 2 large plum tomatoes, cut into a 1/4-inch dice
• 1 large red bell pepper, roasted, peeled, seeded and cut into a 1/4-inch dice
• 1 large yellow bell pepper, roasted, peeled, seeded and cut into a 1/4-inch dice

Salad

• 1 head romain, washed, spun and cut into bite-size pieces
• ¹⁄₂ cup fresh cilantro leaves
• 1 small jicama (about 1 pound), peeled and cut into a 2-inch julienne (optional)
• 4 3/4-inch thick salmon filets (about 5 ounces each), halved
• 2 avocados, peeled, pitted and cut into wedges