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Roasted Salmon Salad with Honey Mustard Vinaigrette

Delicious and healthy

Honey Mustard Vinaigrette
  1. 1/2 cup balsamic vinegar
  2. 1/2 cup water
  3. 2 Tbsp. dried cranberries
  4. 8 dried apricots, sliced
  5. 2 tsp. dijon mustard
  6. 2 tsp. honey
  7. 1 Tbsp. olive oil
  1. 1 lb. salmon fillet, cut into 4 equal portions
  2. 1/2 tsp. salt
  3. 1/4 tsp pepper
  4. 8 cups spinach leaves, stems removed and washed
  5. 2 cups sliced yellow peppers
  6. 2 cups sliced red peppers
  7. 3 Tbsp. chopped toasted pecans
  1. To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Salad: Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.