Cold Steamed Wild Salmon with Spinach Salad

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• ¾ Lb. Wild Salmon filet
• 1 Lemon
• Salt and Pepper

Salad:

• 2 cups Fresh Spinach Clipped and Cleaned
• ¼ cup Sliced, Toasted Almonds
• 2 Tomatoes quartered

Dressing:

• 2 Tbsp fresh squeezed orange juice (1 orange)
• 1 ½ Tbsp Olive Oil
• 1 tsp Apple cider vinegar
• 1 pinch salt and pepper

Prepare steamer (Bamboo, metal or electric) by filling with water and beginning to heat. Remove any bones or sinew from the Salmon. Place Salmon on foil of parchment paper and turn up the edges to reserve the juices. Lightly salt and pepper the Salmon. Squeeze about a tsp of lemon juice over the Salmon. Steam the Salmon for 8-10 min over full heat.

Remove Salmon from the steamer reserving any liquid from the salmon and place in the refrigerator to cool for about 1 hour.

Wash Spinach and prepare tomatoes.

When Salmon has cooled, combine all salad dressing ingredients in a large mixing bowl and whisk. Add Salad ingredients and toss. Plate the Salmon with the Salad (letting the dressing drip off before plating) and pour 1 tsp of the salmon juices over the fish. Great for a hot summer day.

Serves two