Delivering Exceptional Quality Since 1974

Delivering Exceptional Quality Since 1974


Recipes > Roasted Salmon Salad with Honey Vinaigrette

Roasted Salmon Salad with Honey Vinaigrette

This recipe is featured in Best of Bridge

Honey Mustard Vinaigrette

1/2 cup balsamic vinegar

1/2 cup water

2 Tbsp. dried cranberries

8 dried apricots, sliced

2 tsp. dijon mustard

2 tsp. honey

1 Tbsp. olive oil


1 lb. salmon fillet, cut into 4 equal portions

1/2 tsp. salt

1/4 tsp pepper

8 cups spinach leaves, stems removed and washed

2 cups sliced yellow peppers

2 cups sliced red peppers

3 Tbsp. chopped toasted pecans


2 tbsp olive oil

2 tbsp wine vinegar

2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp sea salt

1/4 tsp pepper


1.  To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.

2. Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.

3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.