Ensalada de salmón escalfado y pacanas

Ingredientes

• 1 tbspDijon mustardAmount1 tbspIngredientDijon mustard
• 1 tbsphoneyAmount1 tbspIngredienthoney
• 1 tbspvegetable oilAmount1 tbspIngredientvegetable oil
• SaltIngredientSalt and pepper, to taste and pepper, to taste
• 1 tbspbrown sugarAmount1 tbspIngredientbrown sugar
• 1 tspwhite sugarAmount1 tspIngredientwhite sugar
• 1 tspvanilla extractAmount1 tspIngredientvanilla extract
• 1/2 cupchopped pecansAmount1/2 cupIngredientchopped pecans
• 2 ozsalmonAmount2 ozIngredientsalmon filets, poached and flaked filets, poached and flaked
• 5 ozbaby arugulaAmount5 ozIngredientbaby arugula
• 1/3 cupchopped radishesAmount1/3 cupIngredientchopped radishes
• 1/2 cupsweet roasted nutsAmount1/2 cupIngredientsweet roasted nuts

Preparación

1. 1

   In a small nonstick pan over medium heat, add the brown sugar, sugar, vanilla extractAmount1 tspIngredientvanilla extract, and pecans, cooking for 15-30 seconds, just enough for the sugar to melt. Once the sugar melts, stir until the pecans are coated, then transfer them to a plate in a single layer to cool.

2. 2

   In a small bowl, stir together the Dijon, honeyAmount1 tbspIngredienthoney, oil, salt, and pepper. Set aside.

3. 3

   In a large pan, add the salmonAmount2 ozIngredientsalmon filets, poached and flaked fillets and cover with cold water; add lemon juice, green onions, peppercorns, and salt. Over medium-high heat, bring the liquid to a simmer, turn the fillets, remove skillet from heat, and let stand covered for 7 minutes. Remove the fillets from the poaching liquid and transfer to a plate to cool for 5 minutes. Using two forks, flake the salmon off the skin into small pieces.

4. 4

   In a large bowl, toss together the arugulaAmount5 ozIngredientbaby arugula, spring mix, radishes, roasted nuts, and flaked salmon. Top with the dressing and serve.