Smoked Salmon, Spinach & Mushroom Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
290
protein 
28 g
sodium 
605 mg
carbohydrates 
13 g
fat 
14 g
fiber  
3 g
cholesterol 
51 mg
Servings 
4
Ingredients 

Soy Marinade
1 Tbsp brown sugar
¼ cup low-sodium tamari sauce
½ cup water
¼ tsp freshly ground black pepper
¼ tsp sea salt
¾ tsp liquid smoke

4 4-oz salmon fillets

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
½ tsp liquid smoke
½ tsp sea salt
½ tsp freshly ground black pepper

5 cups baby spinach
3 cups sliced mushrooms
¾ cup diced tomatoes
¼ teaspoon sea salt

Instructions 
  1. In a large bowl, combine ingredients for soy marinade. Add salmon and marinate overnight.
  2. Preheat oven to 400F. Remove salmon from marinade, wrap in foil and cook in oven for 15 to 20 minutes. Discard marinade.
  3. 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.
  4. 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.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.