Salmon Harvest Salad

Preparation Instructions

COOK FISH: Cook Wild Salmon Seasoned Grill according to package directions of your choice (we used the baking method).

MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, mustard, orange juice, honey, shallots, and olive oil. Salt and pepper to taste. Reserve 2 teaspoons of dressing to drizzle over fish.

MAKE SALAD: In a large serving bowl, toss farro, brussels sprouts, kale, dates, apple, almond slices, Parmesan, and zest from orange together with the remaining dressing.

TO SERVE SALMON HARVEST SALAD: Serve in one large bowl topped with salmon or divide into individual bowls. Drizzle salmon with reserved vinaigrette and garnish with pomegranate arils.

PRO TIP: Sub pears for apples and walnuts for almonds.

Ingredients

• 2 Wild Salmon Seasoned Grill fillets
• 1 Tbsp. rice vinegar or sherry vinegar
• 1 tsp. Dijon mustard
• Juice and zest of 1 small orange, divided
• 1/2 tsp. honey
• 1/2 tsp. finely diced shallot
• 3 Tbsp. olive oil
• 1 cup cooked farro
• 1/2 cup thinly sliced brussels sprouts
• 2 cups thinly sliced Lacinato kale (dinosaur kale)
• 2 dates, pitted and chopped
• 1 small apple, cored and sliced thinly
• 1 Tbsp. almond slices, toasted
• 2 Tbsp. finely grated Parmesan cheese
• 2 Tbsp. pomegranate arils (optional)
• Kosher salt
• Coarsely ground black pepper