Salmon Salad
5oz. Wild Atlantic Salmon Fillet
1 Tablespoon Canola Oil
Rocket Arugula
Orange Supremes
Goat Cheese
1 Yellow Bell Pepper (julienned)
Salt and Pepper
Lemon-Thyme Vinaigrette (see below)
Lemon Thyme Vinaigrette
¼ cup Fresh Squeezed Lemon Juice
¾ cup Canola Oil
½ Tablespoon Dried Thyme
1 Tablespoon Sugar
Heat Grill. Baste salmon with a little oil, season with salt and pepper. Grill on each side 2-3 minutes. Lightly toss arugula, oranges and peppers in vinaigrette. Serve with Salmon and goat cheese crumbles.
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