We love how warm salmon wilts the spinach in this recipe but cold salmon also tastes fantastic. Salmon retains a firmer texture that flakes easily into moist, tender bites when served cold. Cold salmon can still hold up to this salad although the flavor may be milder than warm salmon.
Ingredients
- 1 salmon fillet (6 ounces)
- 2 tablespoons balsamic vinaigrette, divided
- 3 cups fresh baby spinach
- 1/4 cup cubed avocado
- 1 tablespoon chopped walnuts, toasted
- 1 tablespoon sunflower kernels, toasted
- 1 tablespoon dried cranberries
Instruction
- Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces.
- Meanwhile, in a large bowl, toss spinach with remaining 1 tablespoon vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.
