Please enter the email you’re using for this account.
Sweet grilled salmon fillets over a fresh spinach and fruit salad with raspberry vinaigrette.
4 skinless salmon fillets
ground Gefen Black Pepper for sprinkling
2 (6-ounce) bags baby spinach leaves
1 medium Fuji apple, peeled and diced
1 (12-ounce) can mandarin oranges, drained and chopped
1/2 cup slivered almonds
1/3 cup raspberry spreadable fruit jam
3 tablespoons Gefen Olive Oil
2 tablespoons Tonnelli Red Wine Vinegar
fresh ground Gefen Black Pepper to taste
Sprinkle black pepper generously on all sides of salmon fillets.
Preheat a grill or grill pan to medium-high heat. Add salmon and grill for seven to 10 minutes, depending on the size of your fillets. (If you do not have a grill or grill pan, you can broil the salmon).
Divide spinach leaves among four plates. Sprinkle with apples, oranges, almonds, and dried cranberries.
Prepare the vinaigrette. Using an immersion blender or whisk, thoroughly combine all ingredients.
Drizzle about two tablespoons vinaigrette on each salad. Top with warm or cooled salmon and enjoy.
How Would You
Rate this recipe?
Please log in to rate
Reviews