I always have a hard time taking the time to make a salad for myself. But, I'll always eat a salad that's made for me! No idea why. For whatever reason I enjoyed making this salad. It looks good, was easy to assemble, and tasted great!

Enjoy, Chris

Serves 4

Ingredients:

• 4 8oz Salmon Filets
• 2 tbs. creole seasoning
• non-stick olive oil spray
• Box of Salad Greens
• 1 pint of Raspberries, rinsed
• 1 apple, sliced thin
• 1 cucumber, quartered and diced
• 1/4 red onion sliced thinly

Candied Pecan topping

• 1 c. pecans
• 3 tbs brown rice syrup (you could also use corn syrup)
• 1 tbs. coconut palm sugar
• 1/2 tsp. cayenne pepper
• 1/4 tsp. salt
• 2 tbs. water

Salad dressing

• 3 tbs. balsamic vinegar
• 1 tbs. lemon juice
• 1tsp. honey
• 1/4 canola oil
• kosher salt and freshly ground black pepper

Instructions

1. Make the candied pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
2. Combine the brown rice syrup, sugar, salt, and cayenne pepper in a medium bowl. Add a tbs. of water to thin the mixture. Add pecans and stir to coat. Spread on baking sheet. Bake for 5 minutes, stir, then bake an additional 5 minutes. Let cool. Turn the oven up to 400 degrees.
3. Make dressing. Whisk together vinegar, lemon juice, and honey. Gradually add oil whisking continuously. Season with salt and pepper.
4. Make Salmon. Line a baking sheet with tin foil and spray with oil. Add Salmon and spray the top with oil.