Smoked Salmon, Spinach and Mushroom Salad Canyon Ranch

Name: Smoked Salmon, Spinach and Mushroom Salad Canyon Ranch
Total time: 45 min
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.

www.canyonranch.com

A canyon ranch guest favorite straight from our cullinary and nutrition teams. Enjoy our healthy version of Smoked Salmon, Spinach and Mushroom Salad at home.

View full recipe on www.canyonranch.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canyonranch.com.

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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.