Salt-Baked Salmon Salad

• Kosher salt
• One 1-pound salmon fillet, with skin
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 6 cups packed mesclun (3 ounces)
• 1 cup cherry tomatoes, halved
• 1/2 cup Calamata olives, pitted and chopped
• 2 tablespoons chopped chives
• 2 tablespoons chopped basil

1. Preheat the oven to 400.
2. Spread a 1/4-inch layer of kosher salt on a small rimmed baking sheet.
3. Nestle the salmon in the salt, skin side down.
4. Bake for 15 minutes, or until just cooked through.
5. Using a spatula, lift the fillet from the skin and break it into bite-size pieces.
6. In a large bowl, whisk the oil with the vinegar, mustard and garlic; season with salt and pepper.
7. Add the mesclun, tomatoes, olives, chives and basil and toss.
8. Add the salmon; toss gently and serve.

kosher salt, salmon fillet, extravirgin olive oil, balsamic vinegar, mustard, garlic, salt, cherry tomatoes, olives, chives, basil

Taken from www.foodandwine.com/recipes/salt-baked-salmon-salad (may not work)