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Wild Salmon Salad Monterey

Yield: Serves 4
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Additional:
Ingredients
Sea salt and organic black pepper
1 1/2 tablespoons lemon juice
1 1/2 teaspoons snipped chives
1 teaspoon honey
1/2 teaspoon Dijon-style mustard
1 package ready-to-eat salad greens (10 ounces)
1 cup red seedless grapes, halved
1/4 to 1/3 cup walnuts, toasted and chopped
Lemon wedges, for garnish
Preparation
1.  Make dressing: Combine 1 1/2 tablespoons olive oil, lemon juice, chives, honey and mustard in a shaker jar. Cover and shake well.
2.  Preheat broiler or grill to medium-high heat.
3.  Brush both sides of salmon with oil. Place salmon on an oil-coated broiling pan or well-oiled grill. Cook salmon 4 inches from heat for 6 to 8 minutes, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
4.  In large bowl, toss together salad greens, grapes and half of toasted walnuts.
5.  Spoon salad mixture onto four dinner plates. Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.
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