Grilled Salmon Salad with Goat Cheese, Walnuts & Strawberry Dressing

Directions

1. Wash and dry the produce, setting the spinach aside if it’s pre-washed.
2. Slice the strawberries and place them in a small saucepan, reserving a handful for garnish.
3. Add red wine vinegar, honey, and Dijon to the saucepan and bring to a boil; simmer until the berries soften and the mixture thickens, about 8–10 minutes.
4. Preheat a grill pan or skillet over medium-high heat and coat it lightly with oil.
5. Pat the salmon dry and season both sides with salt and pepper; cook in the hot pan until just opaque, about 4–5 minutes per side, then transfer to a plate.
6. Zest the lemon and stir the zest into the strawberry mixture along with a pinch of salt, pepper, and a little water to loosen as needed.
7. Blend the strawberry mixture until smooth, adding water gradually to reach a drizzle-able consistency.
8. Cut the lemon into wedges and set aside; roughly chop the walnuts and crumble the goat cheese.
9. To serve, divide the spinach over plates, top with salmon, walnuts, and goat cheese, and scatter the reserved strawberries. Serve with lemon wedges and drizzle with the dressing.