Slow-Roasted Salmon on Spinach Salad
Wild Salmon and spinach greens dressed in tangy raspberry vinaigrette … the perfect, perfectly simple solution for a light, elegant, healthful, vibrantly colorful dinner!
You’ll find this recipe in our upcoming Fall, 2012 Vital Choice catalog … which follows in the footsteps of our recent national award-winners.
We’ll let you know when it’s available.
4 (6 oz each) boneless wild salmon portions*
2 tsp sea salt
2 tsp freshly ground pepper
½ pound of spinach leaves, washed, dried and cut into shreds
½ cup whole organic hazelnuts, chopped and toasted
4 oz Gorgonzola cheese, crumbled
¼ cup balsamic vinegar
½ cup extra virgin olive oil
2 T seedless raspberry jam
1 T Dijon mustard
1 T honey
½ tsp sea salt
½ tsp freshly ground pepper
*About wild salmon
Each type has its own attractive features … here’s a capsule guide to the tastiest wild salmon species.
Cooking times are approximate, and depend on the temperature. Cook salmon just until opaque throughout, or remove from heat while still pink the very center and allow the fish to self-cook for another 3-4 minutes.
Do not overcook wild salmon, lest it dry out!