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RECIPE OF THE WEEK #455

Smoked Salmon, Spinach and Mushroom Salad

1 tablespoon light brown sugar
1/4 cup tamari sauce
3/8 cup water
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon liquid smoke
Four 4-ounce salmon fillets

Dressing:

2 tablespoons extra virgin olive oil
2 tablespoons diced yellow onions
1 tablespoon champagne vinegar
1 tablespoon water
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon liquid smoke
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
5 cups baby spinach, washed
3 cups slice button mushrooms
3/4 cup diced tomatoes
1/4 teaspoon sea salt

Combine the brown sugar, tamari, water, salt, pepper, and liquid smoke in a large bowl. Add the salmon, cover, and marinate overnight in the refrigerator. Preheat the oven to 400 degrees.

Remove the salmon from the marinade and discard the marinade. Wrap the salmon in aluminum foil and bake for 15 to 20 minutes. Heat the olive oil over medium-high heat in a small sauté pan. Sauté the onions until translucent. Cool. Combine the onions with the vinegar, water, brown sugar, mustard, liquid smoke, salt, and pepper in a blender and puree until smooth.

Combine the spinach, mushrooms, tomatoes, and salt in a large bowl and toss well. Place 2 cups spinach mixture on a plate. Top with 2 tablespoons dressing and 1 salmon fillet. Serves 4.