Dec 12 Roasted Salmon Salad with Honey Mustard Vinaigrette

Delicious and healthy too!

Ingredients

• Honey Mustard Vinaigrette:

  • 1/2 cup (125 mL) balsamic vinegar
  • 1/2 cup (125 mL) water
  • 2 tbsp. (30 mL) dried cranberries
  • 8 dried apricots, sliced
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) honey
  • 1 tbsp (15 mL) olive oil

• Salad:

  • 1 lb (500 g) salmon fillet, cut into 4 equal portions
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 8 cups (2 L) spinach leaves, stems removed and washed
  • 2 cups (500 mL) sliced yellow peppers
  • 2 cups (500 mL) sliced red peppers
  • 3 tbsp (45 mL) chopped toasted pecans

Directions

Honey Mustard Vinaigrette:
Preheat oven to 425 F (220 C).

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.

Salad:
Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper; transfer to the prepared baking sheet. Bake for 5 to 7 minutes, until fork-tender.

To Assemble:
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.

Serves 4