GRILLED SALMON SALAD WITH SPINACH, SPICY PECANS, FIGS AND MUSTARD-MAPLE SYRUP

Ingredients Weight Measure
Salmon fillets, 4 oz. 32 oz.
Olive oil 2 Tbsp.
Salt to taste
Butter 2 Tbsp.
Brown sugar 1 Tbsp.
Pecans 6 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
Spinach 20 oz.
Figs, sliced 2 cups
Mustard 3/4 cup
Maple syrup 1/2 cup

Method

  1. Rub salmon with oil and season with salt. Grill and cool slightly.
  2. Melt butter in saucepan and add sugar, pecans and TABASCO® Sauce. Reduce until the mixture is syrupy. Place pecans on baking sheet and bake at 350°F until lightly browned.
  3. Place approximately 1 cup spinach leaves on each plate and place salmon on top.
  4. Garnish with spiced pecans and sliced figs.
  5. Combine mustard and maple syrup. Drizzle mustard-maple syrup over the fish and spinach.

Yield: 8 ea.