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Smoked Salmon, Spinach and Mushroom Salad
Ingredients
4 4-oz salmon fillets
Soy Marinade
1 Tbsp brown sugar
1/4 cup low-sodium tamari sauce
1/2 cup water
1/4 tsp freshly ground black pepper
1/4 tsp sea salt
3/4 tsp liquid smoke
Dressing
2 Tbsp diced yellow onion
2 Tbsp extra-virgin olive oil
1 Tbsp champagne vinegar
1 Tbsp water
2 Tbsp brown sugar
1 Tbsp Dijon mustard
1/2 tsp liquid smoke
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
5 cups baby spinach
3 cups sliced mushrooms
3/4 cup diced tomatoes
1/4 teaspoon sea salt
Instructions
In a large bowl, combine ingredients for soy marinade. Add salmon and marinate overnight.
Preheat oven to 400F. Remove salmon from marinade, wrap in foil and cook in oven for 15 to 20 minutes. Discard marinade.
In a small sauté pan, sauté onions in olive oil until translucent. Cool. Combine with vinegar, water, sugar, mustard, liquid smoke, salt and pepper in a blender container and puree until smooth.
Combine spinach, mushrooms, tomatoes and salt in a large bowl and toss well. Place 2 cups salad on plate. Top with 2 tablespoons dressing and 1 salmon fillet.
Nutrition
| Calories | 290 |
| Protein | 28g |
| Sodium | 605mg |
| Carbohydrates | 13g |
| Fat | 14g |
| Fiber | 3g |
| Cholesterol | 51mg |
| Servings | 4 |