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Preparation
10
Cook time
15
Portions
2-3
Level
medium
INGREDIENTS
1 container (142g 3 5oz) of Fresh Attitude prewashed baby spinach
1 cups 250 ml Raspberries
2-3 4-5oz Salmon fillets
3-4 seconds spray Extra Virgin Olive Oil Cooking Spray
Lemon Zest, Salt and Pepper, to taste
Crystalized almonds:
½ cup 125 ml Chopped almonds (or nut of choice)
¼ cup 63 ml Sugar
2 tbsp 30 ml Water.
Raspberry vinaigrette:
¼ cup 60 ml each : Vegetable Oil, Raspberry Wine Vinegar
and sugar
1 tbsp 15 ml Poppy Seeds
¼ tsp 1 ml each : Worcestershire Sauce and Paprika
2 tsp 10 ml Grated Onions
Salt and pepper to taste
METHOD
1. Preheat oven at 450F.
2. Spray olive oil cooking spray on an aluminum foil and place on cooking sheet. Place thawed salmon fillets on the aluminum foil. Add salt and pepper to taste. Cook in the oven at 450F for 15-20mins.
3. In a pan over medium heat mix chopped almonds, sugar, and water. Stir until the sugar crystalizes on almonds.
4. Mix together the vinaigrette ingredients in a jar. Stir before serving.
5. Add Fresh Attitude spinach in each serving plate, then lay salmon and add roasted almonds and raspberries to taste. Stir vinaigrette well, then add desired amount to the salad. Optional: garnish salmon with lemon zest. Now ready to serve.
TIPS
A recipe from Marlène Boissonnault, PWHPA member & Silver medallist, U18 World Junior Ice Hockey championship with Team Canada.
PWHPA - Professional Women's Hockey Players Association
