Sockeye Spinach Salad – Alaska Select

Ingredients

• 1/8 cup toasted almond slivers
• ¼ cup crumbled feta cheese
• 11 oz. bag baby spinach; washed
• 1/3 cup dried cranberries
• 2-6 oz. sockeye salmon portions
• 1 tsp of any spice blend or salt/pepper
• 3 tbsp extra virgin oil; divided
• ¼ cup balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp minced shallots
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp. ground black pepper
• ¼ cup olive oil