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Roasted Salmon Salad
with Honey Mustard Vinaigrette
Makes 4 Servings
*1/2 cup balsamic vinegar
*2 tablespoons dried cranberries
*8 dried apricots, thinly sliced
*2 teaspoons Dijon mustard
*2 teaspoons honey
*1 tablespoon olive oil
*1 pound salmon fillet, cut into 4 equal portions
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*8 cups fresh spinach, washed, well-drained and torn into bite-size pieces
*2 cups thinly-sliced yellow squash
*2 cups thinly-sliced red bell pepper
*3 tablespoons toasted chopped pecans
1Preheat oven to 425F degrees. Lightly coat a baking sheet with canola oil.
2In a small saucepan, combine balsamic vinegar, cranberries and apricots. Bring to a boil and simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
3Season salmon fillets with salt and pepper. Place on baking sheet and bake for 5 minutes or until just cooked through.
4Place 2 cups spinach on plate. Top with 1/2 cup each squash and red bell pepper. Place salmon fillet on salad and sprinkle with 2 teaspoons pecans. Top with 2 tablespoons dressing and 1 tablespoon reserved fruit.
  • EACH SERVING CONTAINS APPROXIMATELY: 335 calories, 27 gm. carbohydrate, 15 gm. fat, 60 mg. cholesterol, 27 gm. protein, 510 mg. sodium, 9 gm. fiber
  • The cranberries and apricots add zing to a traditional honey mustard vinaigrette.

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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