Salmon and Spinach Salad

Prep time: 15 minutes Cooking time: 15 minutes Serves: 4
Recipe: Mary Bowman 1997

salmon salad

Ingredients:
1 Pound wild salmon fillet
1 Large organic fennel bulb with greens still attached
1 Bunch organic spinach, washed and tom into bite sized pieces
1/4 Cup organic red onion
Zest of one organic orange
2 Tablespoons organic orange juice
4 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground cinnamon
1/4 cup fresh basil, minced
Instructions: Cut the greens from the fennel, and place them in a steamer. Lay the salmon on top. Steam the fish for 10 to 15 minutes or until the flesh is pink throughout.
. Meanwhile, cut the fennel into 1/8 inch strips diagonally. Then cut the resulting pieces into sticks.
. Combine the fennel in a large bowl with the spinach and red onion.
. Combine the next 6 ingredients in a small bowl, and whisk together.
. Remove the salmon from the steamer, and cut into bite sized pieces. Discard the greens used to steam the fish.
. Add the salmon to the spinach.
. Pour the marinade over the salad, and add the minced basil. Gently toss all together