Cedar Plank Smoked Salmon Cobb Salad - alive magazine

Ingredients

• 3/4 lb (340 g) wild salmon fillets, skin on
• 2 tsp (10 mL) extra-virgin olive oil
• Salt
• pepper
• 3 Tbsp (45 mL) camelina or extra-virgin olive oil
• 2 Tbsp (30 mL) white wine vinegar
• 1 small shallot, minced
• 2 tsp (10 mL) blond miso paste
• 2 tsp (10 mL) Dijon mustard
• 1/4 tsp (1 mL) freshly ground black pepper
• Dash of pure maple syrup
• 8 cups (2 L) spring salad greens, rinsed and spun dry
• 2 hard-cooked organic eggs, peeled and chopped
• 4 oz (125 g) cooked boneless, skinless organic chicken breast, shredded
• 1/2 unpeeled English cucumber, thinly sliced
• 1/2 cup (125 mL) diced heirloom tomatoes
• 2 oz (56 g) crumbled goatsí feta