Name: Green Leaf Salad With Salmon & Clementines
Yield: 4 servings
Ingredients: 4 pieces (6 Oz. Size) Salmon Fillets; 1 Tablespoon Olive Oil; 1 dash Salt And Pepper; 1 head Green Leaf Lettuce; 4 whole Clementines, Peeled Or Use Canned; 2 cups Honey Roasted Almonds; 1 cup Dried Cranberries; FOR THE DRESSING:; 1 teaspoon Brown Sugar; 2 cups Orange Juice; 3 Tablespoons Olive Oil; 2 Tablespoons Balsamic Vinegar; Ground Black Pepper To Taste

Servings: persons

4 pieces (6 Oz. Size) Salmon Fillets
1 Tablespoon Olive Oil
1 dash Salt And Pepper
1 head Green Leaf Lettuce
4 whole Clementines, Peeled Or Use Canned
2 cups Honey Roasted Almonds
1 cup Dried Cranberries
FOR THE DRESSING:
1 teaspoon Brown Sugar
2 cups Orange Juice
3 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Ground Black Pepper To Taste

1
Preheat oven to 425u00b0F. Line a thin pan or lipped cookie sheet with tin foil. Place salmon skin side down on foil and drizzle with olive oil. Sprinkle fish with a generous amount of kosher salt and fresh ground pepper. Bake for 10-20 minutes until fish is flaky and opaque.
2
Meanwhile, make salad dressing. In a saucepan dissolve brown sugar in orange juice over low heat. Pour into a container with a spout, like a creamer. Add oil and vinegar and add pepper to taste.
3
Remove salmon from skin and arrange salmon on the bed of greens. Add clementines, almonds and dried cranberries. Add dressing and enjoy.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Green Leaf Salad With Salmon & Clementines

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