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Recipe by Chef Michael Williams
Michael Williams

Salmon Spinach Salad with Maple Vinaigrette

  • PREP 20 mins
  • COOK 8 mins

Salmon in this recipe is steamed for optimum health and it goes wonderfully with the soy maple dressing. We have loaded the salad with a wide range of nutritious veggies that all compliment each other beautifully. Perfect for summer or winter!

Ingredients

Directions

  1. Whisk dressing ingredients together in a mixing bowl and set aside.
  2. Season salmon with salt and pepper and place on a piece of parchment paper.
  3. Then steam in a steaming basket until cooked all the way through, approx. 7-10 minutes.  Take care not to overcook.  Allow salmon a couple minutes to cool down after cooking and then peel the skin off.
  4. Combine spinach, carrots, onion, pepper and tomato in a mixing bowl and mix with desired amount of dressing.
  5. Place in bowls and top with steamed salmon and sesame seeds serve and enjoy.

Variations

  •  Make a bigger batch of the dressing and reserve in the fridge for up to 1 month.
  •  Add a serving of chickpeas or navy beans to make this salad a little heartier.
  •  Try using shrimp, scallops or halibut in place of the salmon for a different taste.

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