Grilled Salmon Salad with Vinaigrette

Ingredients

• 4 Vital Choice wild salmon fillets (6 ounces each)
• 1/3 cup organic Vital Choice extra virgin olive or macadamia nut oil
• 1/4 cup Vital Choice balsamic vinegar
• 1 tablespoon Dijon-style mustard
• 1 clove garlic, pressed
• 1 large apple, cored and chopped
• 1 ripe avocado, peeled and chopped
• 1 tablespoon lemon juice
• 1 package (10 ounces) prepared salad greens
• 1 navel orange, peeled, seeded, and chopped
• 1/4 medium red onion, sliced very thin
• 1/3 cup slivered organic almonds
• 1/3 cup raisins
• Sea salt and organic black pepper to taste

Instructions

1. Mix olive or macadamia nut oil, balsamic vinegar, mustard, and garlic in a small bowl to make dressing; set aside. 
2. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.
3. Rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or oiled, ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon on oiled grill grate OR in heated skillet and cook, uncovered, 3 to 4 minutes. Shake pan occasionally to keep fish from sticking.
4. Turn salmon over and season with salt and pepper. If using a pan, cover it tightly and reduce heat to medium. Cook salmon an additional 3 to 4 minutes, until fish is opaque throughout.
5. Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.