Grilled Salmon & Spinach Salad with Dill Vinaigrette

Ingredients

• 1 Tbs Shallots - Finely Chopped
• 3 Tbs White Wine Vinegar
• 1 Tsp Dijon Mustard
• 1.5 Tbs Olive Oil
• 2 Tbs Freshly Chopped Dill
• Salt to Taste
• Freshly Ground Black Pepper
• 4 Salmon Fillets (~4-5 oz Each)
• Nonstick Cooking Spray
• 8 Cups Spinach Leaves - Washed & Torn into Bite Sized Pieces
• 1/2 Cup Thinly Sliced Vidalia Onion (Or Other Sweet Onion)
• 1 Cucumber - Sliced or Seeded & Diced

Preparation

Cook Time: 35 Minutes

For the Dill Vinaigrette

• Place the shallots, vinegar & mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and dill. Season to taste with salt & pepper. Note: this can be made in advance and stored in the refrigerator for up to 3 days.

For the Grilled Salmon

• Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the salmon fillets with salt & pepper. Grill the salmon on both sides until it is cooked through, about 3-4 minutes per side, depending on the thickness of the fillet. Note: the salmon can be grilled in advance and stored in the refrigerator for up to 3 days.

For the Spinach Salad

• Slice the salmon into strips and place them in a mixing bowl. Add the onion slices, cucumber and half of the dill vinaigrette. Place the spinach in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the salmon, onion and cucumber mixture on top.