Ingredients

• 6-8 ounces Coho Salmon, skinned and cut into 1½ inch cubes Available in Our Seafood Subscription Box

• ½ cup red wine vinegar

• 1½ teaspoons maple syrup, divided

• 1 red onion, thinly sliced

• 1 tablespoon tamari or soy sauce

• 1 tablespoon sriracha

• 1 tablespoon honey

• 1 tablespoon lime juice

• 1 teaspoon sunflower oil

• 1 teaspoon dijon mustard

• ¼ cup extra virgin olive oil

• 5 ounces baby greens

• ½ cup chopped almonds

• 2 nectarines, sliced

• Salt & pepper to taste

Directions

PICKLE ONIONS

In a small pot, heat red wine vinegar, ½ cup water, ½ teaspoon salt, and ½ teaspoon maple syrup until it comes to a simmer. Add red onions and cook 30 seconds. Let cool in the fridge for at least 30 minutes.

MARINATE COHO

Toss salmon cubes with tamari, sriracha, honey, lime juice, and sunflower oil. Marinate for 10 minutes.

MAKE VINAIGRETTE

Combine 1 teaspoon maple syrup, 2 tablespoons vinegar from the pickled red onions, dijon mustard, olive oil, and salt & pepper (to taste) in a small mason jar. Shake to combine.

BROIL COHO

Line a sheet pan with aluminum foil and place kabobs on top (using skewers if you have them). Sprinkle evenly with salt, and place under a preheated broiler on high heat for 2-3 minutes until cooked.

ASSEMBLE SALAD

Toss greens with ½ cup pickled onions, chopped almonds, nectarine slices, and maple-mustard vinaigrette. Top with salmon kebabs.

Pro Tips

Pair It Up

Serve this salad for lunch or a light dinner with a chilled glass of chardonnay.

Fire It Up

Grill the salmon on a well oiled grill.