Ingredients

VINAIGRETTE:
1/3 cup lemon juice (about 2 lemons, preferably Meyer)
2/3 cup fresh orange juice (use 1 large navel orange)
2 tablespoons minced shallots
1 1/2 cups extra-virgin olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon honey
1 teaspoon sea salt or table salt
1/4 teaspoon freshly ground black pepper

SALAD:
6 cups bagged baby spinach leaves (about 6 ounces)
1 pint cherry tomatoes, halved
1 1/2 cups fresh corn kernels
1/4 cup vinaigrette

SALMON:
6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
Extra-virgin olive oil for misting
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives, for garnish

Preparation

1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)

2. Preheat a grill or grill pan over medium-high heat.

3. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.

4. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.

5. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.

Yields 6 servings.

Recipe from Health, May 2006