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Roasted Salmon Salad
with Honey Mustard Vinaigrette
Makes 4 Servings
Ingredients
* FOR THE HONEY MUSTARD VINAIGRETTE:
*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
* FOR THE SALAD:
*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
Instructions
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.
Notes
  • 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.

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

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com