Apple Walnut Salmon Salad

Recipe

Makes ~4 servings

Ingredients:

5 oz Baby Arugula

12 oz Salmon

1 Apple

1 1/2 cup Walnuts (I used pecan in video)

1/2 cup Goat Cheese (I got cranberry goat cheese)

1/2 cup Carrot (shredded)

1 cup Quinoa cooked (or grain of choice)

For sauce:

1/4 cup Lemon juice

1 tsp White vinegar

1/4 cup Olive oil

1/4 cup Mayonnaise

2 cloves of Garlic (minced)

1 tbsp Honey

1 tbsp brown sugar

For candied walnuts:

(1 1/2 cup Walnuts)

1 Egg white

1/8 cup Molasses

1/4 cup Brown sugar

Salt to taste

Steps:

Cook salmon to preference (I used lemon, olive oil, and garlic) and cool in fridge while prepping the walnuts.

Preheat oven to 275° and line baking sheet with parchment paper. In a bowl, beat egg white until light and bubbly. Add molasses until combined. Mix in walnuts and brown sugar. Transfer to baking sheet, and sprinkle salt to taste. Bake for 50 minutes, stirring as needed.

While walnuts are cooling, grab the ingredients for our dressing. Combine lemon juice, white vinegar, olive oil, garlic, and mayonnaise. Set aside.

Dice the apple and coat lightly in lemon juice, set aside. In a large bowl add arugula, carrot strips, diced apples, quinoa, and cooled salmon. Top with crumbled goat cheese and candied walnuts.

Plate and enjoy!