Dressing Ingredients: 

• 1 shallot, minced
• 3 garlic cloves, minced
• 2 Tbsp Rocky Mountain Olive Oil Honey Ginger Balsamic Vinegar
• 1 tsp grated ginger
• 1 Tbsp 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

Salad Ingredients:

• 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:

• 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

Directions: 

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 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.