Chef Bob's salmon salad

Chef Bob's Salmon Salad

1lb of salmon fillet (cooked)

1 purple onion (sliced)

1 green apple (diced)

1 cucumber (diced)

1 cup of grape tomatoes (halved)

4 cups of organic salad greens

2 whole clementine (peeled and sectioned)

1 T of Dijon mustard

1 lemon (juiced)

4 T of olive oil

Salt & Pepper

Sautee onion, cucumber, grape tomatoes and apple in olive oil for 2-3 minutes with salt and pepper. Remove from skillet, set aside, and leave oil in pan. Then, add lemon juice and dijon mustard to pan. Whisk together to form your dressing. In a bowl, add clementine, cooked onion, cucumber, tomatoes and apple. Add crumbled salmon, fold in dressing and spoon on top of salad greens.

Noon Cooking - March 1, 2011