Serves 1 as an entree or 2 as a side
6 oz. grilled wild-caught salmon fillet
1 c. baby spinach, chopped
1 c. romaine lettuce, chopped
1/3 c. fresh orange sections, cut into
1/2-inch pieces
1/3 c. cucumber, diced
1/4 c. red onion, diced
1/4 c. goat cheese crumbles
1/8 c. toasted almonds
2 oz. Sesame-ginger dressing
» Season salmon with salt and pepper. Grill to medium-well.
» Roast almonds on a baking pan in a 350 F oven until golden, 12 to 15 minutes.
» In a large bowl, add spinach, romaine, orange, cucumber, onion, goat cheese, almonds and dress. Toss until all ingredients are incorporated.
» Transfer to a serving bowl; top with salmon.
sesame-ginger dressing
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
2 T. low-sodium soy sauce
2 cloves garlic, chopped
2 T. honey or brown sugar
2 T. peeled and minced ginger
1 t. sesame oil
» Blend ingredients in a blender with 2 T. of water until smooth.
