Roasted Salmon Salad

from Faz Poursohi of Faz

Serves 4 to 6

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INGREDIENTS:
For the Honey Mustard Vinaigrette
1 Shallot Minced
2 tablespoons Dijon Mustard
2 tablespoons Honey
¼ cup Champagne vinegar
¼ cup White wine vinegar
¼ teaspoon Salt
½ tablespoon White Pepper
2 dashes Tabasco
1 teaspoon Worchestshire
½ cup Vegetable oil
½ cup Extra Virgin Olive Oil

For the Roast Salmon
4 – 4 oz Salmon Filets
Salt & White Pepper
2 tablespoons Olive Oil

For the Salad
1 large bag Baby spinach
¾ cup craisins (sun-dried cranberries)
1 Hard-boiled egg, diced
16 slices Cucumber
1 Mango, ¼” diced cubes
¼ cup Pine Nuts, toasted
1/2 Bermuda or Vidalia onion, thin sliced

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PREPARATION:
For the Honey Mustard Vinaigrette
Put all ingredients except oils in a food processor. Pulse on and off until ingredients are blended. Slowly add oils until emulsified.

For the Roast Salmon
Season the fish with the oil, salt and pepper
Roast @ 425 degrees for 7 – 8 minutes

To Serve

Mix all ingredients, except salmon, with the dressing. Put on large plate. Break salmon piece into chunks and place on top of salad. Enjoy.