Grilled Salmon Salad* Recipe
Sorghum-glazed salmon over spinach & mixed greens with sweet potato, dried cranberries, candied pecans, feta cheese and apple cider vinaigrette.
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Ingredients
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For the Grilled Salmon
For the Salad
For the Apple Cider Vinaigrette
Method
For the Grilled Salmon
- 1
Prepare the Salmon
Preheat your grill to medium-high heat. In a small bowl, mix together the sorghum syrup, olive oil, salt, and black pepper. Brush the mixture over the salmon fillets.
- 2
For the Salad
- 3
Prepare the Sweet Potato
While the salmon is grilling, peel and cube the sweet potato. Boil in salted water until tender, about 10-15 minutes. Drain and set aside to cool.
- 4
Assemble the Salad
In a large bowl, combine the fresh spinach, mixed greens, boiled sweet potato, dried cranberries, candied pecans, and feta cheese. Toss gently to combine.
For the Apple Cider Vinaigrette
- 5
Make the Vinaigrette
In a small jar, combine the apple cider vinegar, olive oil, honey, salt, and black pepper. Seal the jar and shake well until combined.
Final Assembly
- 6
Combine Everything
Place the grilled salmon on top of the salad. Drizzle with the apple cider vinaigrette just before serving. Enjoy your Grilled Salmon Salad!
