Grilled Salmon Salad with Hoisin Tangerine Glaze - The Olive Tap Recipes

Ingredients

• 2 lbs. fresh, skinned, boned salmon, cut into 4-8 oz portions
• 8-10 C. mixed mesclun spring greens
• 1 Large avocado, cut into chunks
• 4 Large mushrooms, sliced
• 4 Slices of red onion
• 4 Cherry sport peppers, seeded and cut up
• 4 Slices of pineapple, cut into chunks
• 1/2 C. hoisin sauce
• 1/4 C. The Olive Tap’s , plus 4 T.
• 12 T. The Olive Tap’s
• Croutons
• Salt and pepper