Salmon Salad

Ingredients

Lemon-Balsamic Dressing

  • 3 tbsp. balsamic vinegar
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 c olive oil

Salad Mix

  • 1 box of Spring mix + extra arugula
  • Pine nuts
  • 1 diced tomato
  • 2 salmon fillets
  • 1 lemon thinly sliced
  • Lemon-balsamic vinaigrette

Instructions

Lemon-Balsamic Dressing

  1. Combine first 4 ingredients in blender.
  2. Gradually blend in oil with machine running, until creamy.
  3. Season dressing to taste with salt and pepper.
  4. Cover and chill.
  5. Let stand at room temperature 15 minutes.

Salad Mix

  1. Season the fish fillets with salt and pepper and place them onto the greased perforated steam oven pan.
  2. Place 3-4 thin slices of lemon on each fillet. Drizzle with olive oil.
  3. Place the solid steam oven pan on rack position 1 and the perforated pan on rack position 2.
  4. Turn the convection steam oven on by selecting the Steam Mode set to 185 degrees.
  5. Set the timer for 15 minutes.
  6. While the fish is cooking, toast the pinenuts in a 375 degree oven for 10-15 minutes, stirring occasionally.
  7. After 15 minutes, check the fish to make sure it is done to your taste. Continue cooking if needed.
  8. When the fish is done, remove the perforated pan from the oven.
  9. Using a spatula, gently remove the fish fillets from the perforated pan.
  10. Mix together toasted pine nuts, diced tomato, lettuce mix, and lemon-balsamic vinaigrette. Place salmon on top.