Maple-Glazed Salmon Salad with Walnut Oil Vinaegrette

Yield: 4 servings

A heart healthy salad, full of Omega 3s and satisfying enough to be the full dinner.

Ingredients

Walnut Oil Vinaigrette:
• ¼ cup walnut oil
• ¼ cup apple cider vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp pepper
Salad:
• 1 tbsp olive oil
• 2 tbsp sugar-free maple syrup (I used Nature's Hollow) OR 2 tbsp real maple syrup
• 1 tbsp Dijon mustard
• ½ tsp maple extract (omit if using maple syrup)
• 1 lb salmon filet
• Salt and pepper
• 6 cups salad greens, spinach or a combination
• 2 red peppers, chopped
• 1 cup walnuts, lightly toasted

Instructions

1. For Walnut Oil Vinaigrette, whisk all ingredients together and set aside.
2. For the salad, preheat oven to 425F and brush a large glass or ceramic baking dish with olive oil.
3. In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
4. Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
5. Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
6. Divide salad greens between 4 large plates.
7. Sprinkle each with chopped red peppers and walnuts.
8. Top each with a salmon portion.
9. Pass dressing at table.

Notes

Serves 4. Each serving has 11 g total carbs and 5 g of fiber. Total NET CARBS = 6g (If using sugar-free maple syrup).