Grilled Salmon With Greens

• Cooking spray
• 4 (4-ounce) salmon fillets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (6-inch) whole-wheat pitas
• 8 ounces mixed salad greens
• 1/2 cup (2 ounces) crumbled goat cheese
• Vinaigrette:
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Coat the grill with cooking spray, and heat to medium-high. Sprinkle salmon fillets with salt and pepper, and grill 4 minutes on each side (skin side up first) or just until done. Remove skin; transfer fillets to a plate.
2. Grill pitas for about 45 seconds per side, or until lightly browned. Cut each into 4 wedges.
3. Divide salad among 4 plates, and top with goat cheese and salmon. Whisk vinaigrette ingredients in a small bowl, and drizzle over greens. Top each salad with 2 pita crisps.
4. Wine note: The tangy goat cheese and smoky salmon in the salad echo the contrasting lime fruit and rich oakiness of a California Fume Blanc. Look for the vibrant, melony-tasting Chateau St. Jean, around $
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cooking spray, salmon, salt, pepper, pitas, salad greens, goat cheese, vinaigrette, lemon juice, olive oil, honey, mustard, salt, pepper

Taken from www.myrecipes.com/recipe/grilled-salmon-with-greens (may not work)