Mustard & Maple-Marinated Pan-Seared Salmon on Mixed Greens

• Mustard & Maple Marinade
• 1-1/2 cups GREY POUPON Rouge Dijon Mustard
• 1/2 cup maple syrup
• 2 Tbsp. rice wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 16 pieces skinless salmon fillets (6 oz.)
• Mustard Vinaigrette
• 1 cup extra virgin olive oil
• 1/3 cup rice wine vinegar
• 2 Tbsp. GREY POUPON Rouge Dijon Mustard
• 1 each garlic cloves
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Assembly
• 1/3 cup extra virgin olive oil
• 1 gal. mixed salad greens
• 1 qt. cherry tomatoes
• 2 cups red onions, thinly sliced

1. Mustard & Maple Marinade: Mix first 5 ingredients until well blended; pour over salmon, turning to coat both sides.
2. Refrigerate 1 hour.
3. Mustard Vinaigrette: Blend ingredients until smooth and creamy.
4. Refrigerate until ready to serve.
5. For each serving: Remove 1 fillet from marinade, rinse and pat dry; discard marinade.
6. Heat 1 tsp.
7. oil in pan on medium heat.
8. Cook fish 6 to 8 min.
9. or to desired doneness, turning once.
10. Let rest 5 min.
11. Toss 1 cup salad greens, 1/4 cup tomatoes, 2 Tbsp.
12. onions and 4 tsp.
13. Mustard Vinaigrette.
14. Arrange on serving plate; top with salmon.

maple marinade, poupon, maple syrup, rice wine vinegar, salt, black pepper, salmon, vinaigrette, extra virgin olive oil, rice wine vinegar, poupon, garlic, salt, black pepper, extra virgin olive oil, mixed salad greens, cherry tomatoes, red onions

Taken from www.kraftrecipes.com/recipes/mustard-maple-marinated-pan-seared-salmon-on-mixed-greens-181278.aspx (may not work)