This salmon salad is a playful carnival of flavors, where every bite is an adventure. The salmon, kissed by fiery Sriracha and sweet Garlic Infused Honey, bakes to crispy perfection. The salad, dressed in a zesty mix of shallots, ginger, sesame oils, and a splash of mandarin magic, dances with freshness and daring spice. Almonds and green onions add crunch, while black sesame seeds finish the fiesta.

I N G R E D I E N T S :

For the Dressing:

• 1 shallot, minced
• 3 garlic cloves, minced
• 2 Tbsp Rocky Mountain Olive Oil Honey Ginger Balsamic Vinegar
• 1 tsp grated ginger
• 1 Tbsp Nectar & Gold Garlic Infused Honey
• 1 Tbsp Rocky Mountain Olive Oil Toasted Sesame Specialty Oil
• 1 tsp Sriracha sauce
• 1 Tbsp Rocky Mountain Olive Oil Coconut Balsamic Vinegar
• ¼ cup Any Rocky  Mountain Olive Oil Extra Virgin Olive Oil
• pinch of salt & pepper

For the salad:

• romaine lettuce (chopped)
• 3-4 green onions (chopped)
• 1 Tbsp black sesame seeds
• 3 peeled mandarin oranges
• 1 package of coleslaw mix
• slivered almonds for serving

Salmon Ingredients:For the salmon:

• 1 lb. salmon cut into 4 portions
• pinch of salt
• 3 Tbsp Sriracha sauce
• 2 Tbsp Rocky Mountain Olive Oil Honey Ginger Balsamic Vinegar
• 2 Tbsp Rocky Mountain Olive Oil Toasted Sesame Specialty Oil

I N S T R U C T I O N S :

Preheat oven to 425ºF and line a baking sheet with parchment.

Mix all dressing ingredients in a mason jar, shake and refrigerate while preparing other ingredients.

Mix all salad ingredients (excluding green onion, almonds and sesame seeds which will be used for garnish) in a large bowl and set aside.

For the salmon, combine Sriracha sauce and Garlic Infused Honey. Brush onto salmon fillets and sprinkle with salt and pepper. Place the fillets in the oven and bake until cooked (approximately 10 minutes depending on the size of fillets).

Mix salad with dressing and divide between 4 plates. Top each salad with salmon and garnish with green onions, sesame seeds and almonds.