Warm Salmon Salad with Ginger Vinaigrette

Serves: 6
Cooking Time: 30 min

Ingredients

• 6 (4 oz) salmon fillets
• 1 1/2 teaspoon cumin
• 14 oz (1 can) Manischewitz® Vegetable Broth
• 1 teaspoon fresh ginger, minced
• 1 teaspoon dry mustard
• 1 teaspoon prepared horseradish
• 1/2 cup white balsamic vinegar
• 1/4 teaspoon sesame oil
• 2 teaspoon soy sauce
• 1/4 cup sliced green onions
• 1/4 cup tomato juice
• 1/4 cup cornstarch
• 1 garlic clove, minced
• 6 cups wild greens, rinsed and dried
• 1/2 cup sliced mushrooms
• 1/2 cup sliced cucumbers
• 1/2 cup diced tomatoes

Preparation:

1. Heat oven to 350 degrees F.
2. Season salmon with cumin; sear fillets in a skillet over medium high heat; finish cooking in oven until internal temperature reaches 135 degrees F.
3. Make dressing: combine broth and next ten ingredients (ginger through garlic); bring to a rapid boil stirring constantly; remove from heat and keep warm.
4. Divide greens, mushrooms, cucumbers and tomatoes evenly among 6 serving plates; top each with a salmon fillet.
5. Serve warm vinaigrette on side.