Glazed Salmon Winter Salad

INGREDIENTS:

FOR THE SWEET BALSAMIC VINEGAR:

• 1 clove fresh garlic, peeled
• 1 handful fresh parsley
• juice from 1/2 of orange
• 1/3 cup of honey
• 1/2 cup balsamic vinegar
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 cup extra virgin olive oil
• Kosher salt and black pepper, to taste

FOR THE SALMON:

• 2 (3 to 4 ounce) portions of wild caught salmon
• 2 heaping teaspoons of grainy Dijon mustard
• 2 heaping tablespoons of dark brown sugar

FOR THE SALAD:

• 5 ounces of your favorite leafy salad greens (I like spring mix)
• A few tablespoons of the Sweet Citrusy Balsamic Vinaigrette
• 1/2 cup sliced dried apricots
• 1/2 cup walnuts (heated in a pan until fragrant and toasty)
• 1/4 cup blue cheese, more or less to preference
• pomegranate arils
• 2 broiled glazed salmon fillets

DIRECTIONS:

FOR THE VINAIGRETTE: 
In a mini food processor or blender; combine the garlic clove with a handful of parsley and pulse until minced. Add in the juice of half an orange, 1/3 cup honey, 1/2 cup of balsamic vinegar and 1/4 teaspoon of both dried basil and thyme. Secure the lid and with the processor on, drizzle in the olive oil.

Pour the salad dressing into a glass jar, season with kosher salt and black pepper. Place the lid on the jar and store it into the fridge until you are ready to use. Should last a few weeks if kept with a tight lid in the fridge.

FOR THE SALMON: 

Preheat the broiler and place the two salmon fillets skin-side up on a lightly sprayed foil-lined sheet pan. Broil the salmon for 6-7 minutes. Remove and carefully remove the skin by peeling it back slowly. Be careful you don't burn yourself!

Flip the salmon over and top each with a heaping teaspoon of grainy Dijon Mustard. Spread the mustard evenly before sprinkling each with a heaping tablespoon of dark brown sugar. Return the salmon to the oven and continue to broil for 5-6 more minutes. Let the salmon cool while slightly while you prepare the salad.

FOR THE SALAD: 

Toss 5 ounces of your favorite salad greens into a bowl and drizzle a few tablespoons of the vinaigrette over top. Toss to coat. Divide the salad among two large, shallow bowls and top with the sliced, dried apricots, toasted walnuts, bleu cheese and pomegranate arils.

Once the salmon is warm but not longer hot, place it on top of the salads. Serve immediately and enjoy!

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