Salads & Sandwiches > Seafood > Mandarin-Salmon Salad >
Mandarin-Salmon Salad
16 oz. skinless salmon filets
1/2 tsp. black pepper
8 C spring greens salad mix
2 cans Mandarin oranges (8 oz. each); drained & rinsed
4 TBS walnuts, roughly chopped
2 TBS Dijon mustard
2 TBS balsamic vinegar
Season the filets with black pepper. Broil, grill or pan-fry salmon until meat is firm to the touch and flakes easily with a fork (about four minutes on each side). Divide greens; cut filets into four pieces and place a piece on each plate of greens. Sprinkle with orange segments and walnuts. In a small bowl, mix together the mustard and vinegar; drizzle over each salad and serve.
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