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Recipes > Roasted Salmon Salad with Honey Vinaigrette
Roasted Salmon Salad with Honey Vinaigrette
This recipe is featured in Best of Bridge
Ingredients:
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
Salad
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
Dressing
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
Directions:
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.