maple salmon salad with Apple Dijon Vinaigrette
2 time Olympic Skier, Kaylin Richardson, shares her favorite Fall salad to enjoy after a Hygge hike in Utah’s snow! Packed with flavor, nutrients, and of course — Hygge vibes!
For the Maple Salmon Marinade
¼ cup maple syrup
2 tablespoons soy sauce
2 tablespoons orange juice
1 clove garlic minced
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon sesame seeds (optional)
For the Homemade Apple Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey Dijon mustard
Squeeze of lemon to taste
Salt to taste
Pepper to taste
Squeeze of honey to taste
For the Salad
1 Kvaroy Arctic Salmon Fillet
4 cups mixed salad greens
1 red apple, such as Fuji or Honey Crisp, diced
4 medium sized cooked beets or 1 can beets, sliced
Goat cheese, crumbled to taste
Pumpkin seeds, sprinkled to taste
DIRECTIONS
Whisk all the Maple Salmon Marinade ingredients together.
Place salmon in a shallow glass baking dish, and coat with the marinade. Cover the dish, and marinate salmon in the refrigerator for at least 30 minutes, up to 4 hrs, turning once.
When ready to bake, preheat oven to 400 degrees F (200 degrees C)
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
While salmon is baking, put all the Apple Vinaigrette ingredients in an air tight container (I use an old Grey Poupon jar) and shake!
Toss the greens, apples, and beets with a small amount of dressing and then keep adding a little at a time until you have desired coverage (no one likes a wilting salad, dripping with dressing).
Divide salad evenly between four plates and then top with goat cheese crumbles and pumpkin seeds to taste.
When salmon is done, place a nice piece nestled to the side of the salad or right on top!
Bon appétit!!
