Salmon Salad

Cosmin Barbu
Executive Chef

• Fresh salmon filet
• Baby spinach
• Avocado – high in potassium and fiber
• Feta cheese
• Red onion
• Pecans
• Blueberries
• Honey Cheese Vinaigrette

1. Plate baby spinach – washed and destemmed
2. Slice onion slivers as thinly as possible
3. Top spinach with onion
4. Put salmon over medium heat with just a bit of olive oil
5. A bit of Mrs Dash for seasoning
6. Cook about 3 minutes per side
7. Halve an avocado and score while inside the skin
8. Use a spoon to turn it out over top of the spinach
9. Top with crumbled feta cheese to taste (optional sharp parm, goat, etc)
10. Add pecans and blueberries
11. Prepare vinaigrette
    • 2 tsp Apple cider vinegar
    • 2 tsp honey
    • chia seed
    • salt or Mrs Dash
    • 1/4 C EVOO whisking to emulsify
12. Flip salmon – cook another 3 minutes
13. Add dressing to a serving container
14. Plate salmon on top of spinach leaf salad
15. Drizzle dressing just before serving