Citrusy Spinach and Salmon

By jsides

Dried cranberries and clementine segments add sweet and tart punches to this spinach and salmon salad. This salad also works great with Grilled Thyme Chicken Breasts or Spicy Grilled Shrimp instead of the salmon.

Ingredients

• Lemon Vinaigrette:
• 1/3 cup(s) Lemon Vinaigrette
• 1 tablespoon(s) honey
• 12 ounce(s) baby spinach
• 4 clementines or tangerines, peeled and separated into segments (seeded if necessary)
• 1/4 cup(s) dried cranberries
• Micro-Poached Salmon
• 1/4 cup(s) salted cashews, toasted
• 1/4 cup(s) fresh lemon juice
• 1 tablespoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) extra-virgin olive oil

Details

Servings 1
Cooking time 12mins
Adapted from delish.com

Preparation

Step 1

Dressing Directions:

In a medium bowl, with wire whisk, stir together lemon juice, Dijon mustard, salt, and freshly ground black pepper. Continue whisking and add extra-virgin olive oil in slow, steady stream. Whisk until well blended and emulsified. Cover and refrigerate up to 3 days.

Salad Directions:

In large bowl, with wire whisk, blend Lemon Vinaigrette and honey. To dressing, add spinach, clementines or tangerines, and cranberries. Toss to coat. Divide among 4 plates.

Top spinach mixture with Micro-Poached Salmon, flaked with fork into 1-inch chunks, and cashews.

Poached Salmon:

1 lemon, thinly sliced
4 (6 ounces each) skinless center-cut salmon fillets
1/4 teaspoon(s) salt
1/4 cup(s) water

In a 8" by 8" glass baking dish, arrange thin slices of lemon in single layer. Place salmon fillets on top of lemon slices. Sprinkle with salt. Add water to dish.

Cover with vented plastic wrap and microwave on High for 8 minutes or until fish just turns opaque throughout. With slotted spatula, transfer salmon to paper towels to drain. Let cool to room temperature, about 15 minutes.

Citrusy Spinach and Chicken: Prepare as directed but substitute Grilled Thyme Chicken Breasts for the salmon.

1 pound(s) skinless, boneless chicken breast halves
2 teaspoon(s) vegetable oil
1 teaspoon(s) fresh thyme leaves, chopped
1/8 teaspoon(s) salt
1/8 teaspoon(s) freshly ground black pepper

Prepare grill for covered direct grilling on medium. In large bowl, toss chicken breast halves with vegetable oil, thyme, salt, and freshly ground black pepper. Place chicken on hot grill; cover.
Cook 11 to 13 minutes or until juices run clear when thickest part of chicken is pierced with knife, turning once. Transfer chicken to cutting board; let rest 10 minutes

Citrusy Spinach and Shrimp: Prepare as directed but substitute Spicy Grilled Shrimp for the salmon.

1 pound(s) large shrimp, peeled and deveined
1 teaspoon(s) vegetable oil
1/4 teaspoon(s) cayenne (ground red pepper)
1/8 teaspoon(s) salt


Prepare grill for direct grilling on medium-high. In a large bowl, toss shrimp with vegetable oil, cayenne, and salt to coat. Place shrimp on hot grill.

Cook 3 to 5 minutes or until shrimp are opaque throughout, turning once. Transfer shrimp to plate and let cool 5 minutes.