Honeycrisp Apple & Slow-Roasted Salmon Salad


From Chef Jason Wilson

Serves 4

Ingredients:

4 portions/filets WILD Alska King Salmon (5 oz each)

1 head watercress

1 head Romaine hearts

1 head endive

10 leaves fresh mint

1 fresh honeycrisp apple, sliced into thin matchsticks (julienned)

4 pieces prosciutto

12-16 Chanterelle mushrooms, (torn into ¼'s)

3 tbsp. Olive oil for sauteeing

2 tbsp. Kosher salt

Vinaigrette:

½ cup Extra Virgin Olive Oil

3 tbsp. Lemon Juice

1 tbsp. Cider Vinegar

1 tbsp. Dijon Mustard