Wild Salmon and spinach greens dressed in tangy raspberry vinaigrette … the perfect, perfectly simple solution for a light, elegant, healthful, vibrantly colorful dinner!
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2 tsp sea salt
2 tsp freshly ground pepper
½ pound of spinach leaves, washed, dried and cut into shreds
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
Rub each fillet with olive oil and season with salt and pepper.
Arrange fillets skin-side down on a parchment-lined sheet pan; set aside at room temperature for 20 minutes while the oven preheats to 250°F.
Meanwhile combine the spinach, hazelnuts, cherries and Gorgonzola in a wooden salad bowl and gently toss.
Put the salmon in the oven for 20 minutes.
Meanwhile combine the dressing ingredients in a small bowl and whisk until creamy and emulsified. Drizzle the salad with half of the dressing and gently toss. Divide among four plates.
Check the salmon with an instant-read thermometer. Even though the fish may look underdone, it is fully cooked when the internal temperature reaches 125°-130°F.
Top each salad with a salmon fillet and drizzle with some of the dressing. (serves 4)
*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!
- Wild Sockeye Salmon: Deep red color, firm texture, deep salmon flavor, cooks in 6-7 minutes
- Wild Silver Salmon: Orange-red color, firm texture, delicate flavor, cooks in 7-9 minutes
- Wild King Salmon: Red-orange color, succulent texture, rich, mild flavor, cooks in 8-10 minutes
- Wild Ivory King Salmon: White color, succulent texture, rich, mild flavor, cooks in 8-10 minutes
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