Chilled Tandoori Salmon with Chickpea and Pear Salad - Pacific Northwest Canned Pear Service

Ingredients

• 12 (4-ounce) portions IQF salmon, thawed
• 3/4 cup Tandoori Spice (recipe follows)
• 6 cups canned chick peas, drained
• 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
• 3 cups grated carrots
• 3 cups IQF diced mango, thawed
• 2 cups roasted red peppers
• 3/4 cup coarsely chopped fresh cilantro
• 1 cup freshly squeezed lemon juice
• 1-1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1-1/2 teaspoons freshly ground black pepper
• 6 ounces baby arugula
• TANDOORI SPICE
• 2 tablespoons dried basil
• 2 tablespoons coriander
• 2 tablespoons cumin
• 2 tablespoons ginger
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons cinnamon