Apr. 1: Lunchbreak - Vicki Retelny makes Salmon Salad with Cilantro Chili Dressing
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Salmon Salad with Cilantro Chili Dressing

1 No NameĀ® Original Salmon Fillet
3 oz. chopped salad greens
1/2 tsp. mint, finely chopped
1 oz. pea pods, - blanched
2 oz. Mandarin oranges - approx. 10 pieces
2 oz. pineapple, diced, approx. 7 pieces
1 oz. sliced water chestnuts - approx. 8-9 pieces
1 oz. grape tomatoes - 5 ea.
1/4 oz. almonds, toasted, approx 1 1/2 Tbs.
1/2 oz. fried rice noodles

Dressing Ingredients:
1 Tbs. olive oil
1 Tbs. lime Juice - fresh
1 Tbs. honey
1 Tbs. Dijon Mustard
1 Tbs. hoisin Sauce
1 tsp. jalapeno - finely diced
2 Tbs. cilantro - chopped
1 tsp. shallots - finely diced

Blend all dressing/glaze items together. Pour 1 Tbs. of the dressing over the salmon and bake salmon according to package directions. Place chopped salad greens on a plate. Lightly coat the greens with 1/2 of the dressing. Arrange the pea pods, oranges, pineapple, water chestnuts and tomatoes around the outside edge of the salad. Place the rice noodles on top of the greens in the center of the salad. Place the cooked salmon on top of the rice noodles. Top with toasted almonds and chopped mint. Pour the remainder of the dressing over the salad and serve.