Salmon Beets and Spinach Salad with Honey-Dijon Vinaigrette

by The ROXX Box on March 13, 2013

in #SaladJam, General, Vegetables

Even though I could stand to lose a few pounds, I am not a fan of dieting.  It seems as though whenever I call myself being on a “diet”, I self destruct within a few days.  I just LOVE food.  And there is absolutely no sense in depriving myself of all the wonderful food out there.  So here is my compromise, eat what I want, but balance it with healthy alternatives.  

Since finding my new favorite blog Bev Cooks, I’ve been on a salad kick.  

Salmon Salad

 I made my salad very similar to the one Bev made, with a few adjustments.


What it took for One:

* 4 Tbs. extra-virgin olive oil, divided
* 1/2 cup sliced zucchini
* 1 cup frozen corn (thawed)
* 1 fresh salmon fillet
* 1 cup organic spinach in bag
* 1/4 cup thinly sliced, cooked beets
* 1/2 cup halved cherry tomatoes
* 1 Tbs. Dijon mustard
* 1 tsp chopped chives
* 1 tsp chopped fresh mint leaves
* 1 pinch coarse salt and freshly ground pepper

I added 2 tablespoons honey to the mustard mix to make it into a honey mustard dressing.

Heat 2 Tbs. oil in a medium skillet over medium-high. Add the zucchini and corn, season with a pinch of salt and pepper and sauté until softened and slightly browned. Remove from pan and set aside.

In a baking pan add the salmon. Season with salt and pepper, and drizzle with some olive oil.  Place pan in preheated oven under broil.  Broil for about 5 minutes (or until salmon is cooked, but not dry).  Pay close attention to prevent burning. Remove from oven and pull apart with your fingers, once cooled a little.

In a small bowl, whisk together the remaining 2 Tbs. oil, Dijon, honey, chopped chives, and a pinch of salt and pepper. Add more oil if needed.

Arrange the spinach leaves on a large plate. Loosely place the salmon pieces over the greens, along with the corn and zucchini. Then place the tomatoes and beets over the vegetables. Drizzle the chive vinaigrette over the salad and garnish with fresh mint leaves.

Salmon Salad2



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