Ingredients
1/3
cup real maple or maple-flavored syrup
1/3
cup canola or vegetable oil
2
tablespoons plus 1 teaspoon balsamic vinegar
1/2
teaspoon ground cinnamon
1
salmon fillet (1 1/4 lb), cut into 4 pieces
6
cups spring greens (from 5-oz bag)
1/3
cup coarsely chopped pecans, toasted
2/3
cup crumbled feta cheese (2 2/3 oz)
1/3
cup dried cherries
Preparation
Heat oven to 400°F. Line 15x10-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.
Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.
In large bowl, toss greens with reserved dressing for salad. On 4 individual plates, evenly divide greens, pecans, cheese and cherries. Lift pieces of salmon from skin with metal spatula; top each salad with salmon.
