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
- 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.
