Asian Salmon Salad with Ginger-Miso Dressing

Time To Table: 20 minutes
Serves: 4

Ingredients

• 24 ounces wild salmon
• 6 Tbsp. fresh organic lemon juice
• 2 Tbsp. fresh organic ginger, grated
• 2 Tbsp. chopped organic chives
• 1 1/2 Tbsp. Cold Mountain Organic Yellow Miso
• 1 cup Earthbound Farm Organic Baby Spinach
• 1/4 tsp. freshly ground black pepper
• 1 tsp. organic toasted sesame oil
• 2 tsp. teaspoons organic tamari
• 4 Tbsp. organic extra virgin olive oil

Preparation

1. In a shallow bowl, mix one third of the lemon juice, half of the ginger and the sesame oil. Add the salmon, skin side up and swirl to coat; let stand for 10 minutes.
2. In a small bowl, mix the miso, ginger and lemon juice and whisk in the tamari and olive oil.  Add the chives and season with pepper.
3. Light a grill or prepare Flavorwave/NuWave Oven. Flavorwave/NuWave Oven Method: Place salmon on top rack, skin side down. Cook at 350 degrees F for 6-8 minutes or to desired doneness. Grill Method: Light a grill or preheat a grill pan. Add the salmon, skin side down. Cook 4 to 6 minutes. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.
4. Divide the spinach between serving plates and top with the salmon fillets. Drizzle with half of the vinaigrette, reserving remaining vinaigrette for passing at the table.
5. Serve.