Sweet & Tangy Balsamic Glazed Salmon with Feta & Berries Spinach Salad

Sweet & Tangy Balsamic Glazed Salmon
with Feta & Berries Spinach Salad Recipe

Prep & cook time: 30 minutes (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 2 scoops Spitfire Gourmet Sweet Catch
• 4 Salmon Filets (4-6 oz. each)
• 1⁄4 cup Balsamic Vinegar, divided
• 1⁄4 cup EVOO (Extra Virgin Olive Oil), divided
• 2 T. Dijon Mustard
• 3 strips Bacon, chopped (or cooked bits)
• 8 oz. Spinach (about 8 cups)
• 3 Scallions (green onion), chopped
• 4 oz. Feta Cheese, crumbled
• 6 oz. Strawberries, sliced (about 8 large)
• 4 oz. Blueberries (small clamshell—about 1 cup)
• An Awesome Crusty Bread (optional)

INSTRUCTIONS:

1. Mix half the Sweet Catch Packet with 2 T. each of Balsamic Vinegar, EVOO & Mustard.
   
   Gourmet Tip:
   For intense flavor, marinate Salmon in this mixture for 1-2 hours.
2. Gently blot moisture from Salmon with paper towels, and place filets into a baking dish (skin side down). Baste the tops with the mustard mixture, and grill or bake at 425° for 8 minutes until they flake with a fork. Optional: Finish for a minute under the broiler to create a “crust,” but don’t overcook!
   
   Gourmet Tip:
   Salmon skin absorbs pollutants, so it’s best to scrape off the skin (and brown part) after cooking & before serving.
3. For Salad, cook Bacon, and drain. In a separate bowl, whisk remaining half of the Sweet Catch Packet with 2 T. each of Balsamic Vinegar & EVOO. Mix this dressing with the bacon, and immediately toss with Spinach, Scallions (use some green parts, too), Feta & the Berries. Serve all with Bread.
   
   Gourmet Tip:
   Scissors work great for cutting raw bacon.