Smoked Salmon, Spinach and Mushroom Salad Canyon Ranch

Ingredients

• 4 4-oz salmon fillets
• 1 Tbsp brown sugar
• 1/4 cup low-sodium tamari sauce
• 1/2 cup water
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 3/4 tsp liquid smoke
• 2 Tbsp diced yellow onion
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp champagne vinegar
• 1 Tbsp water
• 2 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 1/2 tsp liquid smoke
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 5 cups baby spinach
• 3 cups sliced mushrooms
• 3/4 cup diced tomatoes
• 1/4 teaspoon sea salt
• In a large bowl, combine ingredients for soy marinade. Add salmon and marinate overnight.
• Preheat oven to 400F. Remove salmon from marinade, wrap in foil and cook in oven for 15 to 20 minutes. Discard marinade.
• In a small sauté pan, sauté onions in olive oil until translucent. Cool. Combine with vinegar, water, sugar, mustard, liquid smoke, salt and pepper in a blender container and puree until smooth.
• Combine spinach, mushrooms, tomatoes and salt in a large bowl and toss well. Place 2 cups salad on plate. Top with 2 tablespoons dressing and 1 salmon fillet.