1 pkg Fresh Express® Organic Baby Spinach
1/2 cup walnut pieces, toasted
1 medium red onion, sliced
1 pint strawberries, quartered
4 (6-oz) filet of salmon
3 Tbsp Italian parsley, chopped
1 clove garlic, minced
3 Tbsp Dijon mustard
3 Tbsp clover honey
1 tsp salt
1 tsp black pepper
1/4 tsp lemon juice
2 Tbsp rice vinegar
4 Tbsp olive oil
Make the Dressing:
Combine all dressing ingredients EXCEPT oil.
Whisk until well blended.
Slowly whisk in olive oil.
Refrigerate for at least 20 minutes for flavors to blend.
Marinate the Salmon:
Season both sides of each salmon filet with salt and pepper.
Drizzle 2 Tbsp dressing over salmon and toss to coat. Marinate for up to 2 hours before grilling.
Grill the Salmon:
Place filets on a medium-hot grill.
After 2 minutes turn and grill 2 more minutes.
Turn filets and continue cooking another 2 minutes.
One more turn for a combined total of 8 minutes.
Salmon will be at medium temperature.
Remove from grill and keep warm while preparing salad.
Make the Salad:
Add onions and strawberries to the dressing bowl & toss well.
Add greens & toss well to coat.
Divide salad onto 4 salad serving plates.
Top each with a filet of salmon.
Sprinkle toasted walnut pieces over each salad.