Revol-Pazazz Salmon Salad or Roll-up

Salmon
1 tablespoon extra-virgin olive oil
¼ cup soy sauce
3 tablespoons honey
6 cloves garlic, minced
1 lime, juiced
2 tablespoons Sriracha
⅓ cup Thai sweet chili sauce
4 salmon fillets
pinch sesame seeds

Topping
2 (4.5-ounce) containers Revol greens Mighty Spring Mix
to taste Sesame Ginger Vinaigrette
2 Pazazz apples, thinly sliced
½ cup green onions, chopped
1 English cucumber, chopped
1 large avocado, sliced
2 radishes, thinly sliced
¼ cup chives, chopped
wraps, if making roll-ups

DIRECTIONS

In a medium bowl prepare marinade by whisking together olive oil, soy sauce, honey, minced garlic, lime juice, Sriracha, and Thai sweet chili sauce. Transfer to a large zipper bag and add salmon. Press out the air and seal tightly. Turn several times to fully coat salmon. Marinate for 30 minutes in the refrigerator.

Heat oven to 450 F.

Line a baking sheet with parchment and place salmon skin side down. Sprinkle with sesame seeds. Bake until the internal temperature reaches 145 F (about 12 minutes).

While salmon is baking prepare salad. Place Revol Greens Mighty Spring Mix in a bowl and drizzle with vinaigrette. Gently toss to combine. Place on a plate and top with apples, green onions, cucumber, avocado, radishes, and chives. Place salmon in the center. Drizzle more vinaigrette over vegetables and salmon.

If making a roll-up, break salmon into chunks and place on the wrap. Combine all salad ingredients and drizzle with vinaigrette; toss gently to combine. Place salad on top of salmon and roll-up. Cut in half to serve.

Amount: 4 servings

By: Cynthia Moothart, FoodE Expert, Lunds & Byerlys Northeast Minneapolis