1 med. garlic clove
1 jalapeno chili, stemmed
1/2 c. fresh lime juice
1/2 c. fresh orange juice
1/2 c. olive oil
2 tsp. mustard
1 tsp. salt
3/4 tsp. ground cumin
3/4 tsp. sugar

SALSA:

4 lg. green onions, cut into 1/4 in. pieces
2 fresh tomatillos, husks removed, minced
1 lg. plum tomato, halved, seeded, cut into 1/4 in. pieces

SALAD:

2 lg. bunches watercress, stems trimmed
1 sm. head Romaine lettuce
1/2 c. fresh cilantro, stems trimmed
4 (3/4 in. thick) salmon fillets (about 5 oz. each), halved
1/2 lg. red bell pepper, pressed flat
1/2 lg. green bell pepper, pressed flat
Salt and freshly ground pepper
1 jicama (about 1 lb.), peeled, cut into 2 in. julienne
2 med. size ripe avocados, peeled, seeded, cut into 8 wedges each

For Dressing: Mince garlic and jalapeno in blender or processor. Add lime and orange juices, olive oil, and mustard and blend until smooth. Mix in salt, cumin, and sugar.

For Salsa: Combine green onions, tomatillos, and tomato in medium bowl. Mix in 1/4 cup dressing.

For Salad: Tear watercress and Romaine into bite-size pieces. Combine with cilantro in large bowl. (Salsa and salad can be prepared 4 hours ahead.)

Place salmon in plastic bag with 1/4 cup dressing. Marinate 20 minutes.

Prepare barbecue (medium-high heat) or preheat broiler. Char skin side of peppers until blackened, about 8 minutes. Wrap in paper bag and let stand 10 minutes to steam. Peel and cut 1/4 inch pieces. Add to salsa. Drain salmon and discard marinade. Season with salt and pepper. Grill until cooked through, 2 minutes per side.

Add jicama and remaining dressing to greens and toss to coat. Adjust seasoning. Divide among 4 chilled plates. Garnish each plate with 4 avocado wedges. Remove skin from salmon. Place 2 salmon pieces atop greens on each plate. Spoon salsa over salmon and avocado. Serve immediately.

Serves 4.