GRILLED SALMON SALAD

Ingredients:
1 6 oz. salmon filet
1 bag of mixed baby lettuce greens
1 purple onion
1 orange
3 fresh strawberries
1 freshly cut edible pansy flower

Honey-Herb Sauce Recipe:
1/2 cup butter
1/2 cup creamed honey
1 Tablespoon Mrs. Dash
• Blend all of the ingredients with a hand blender until smooth.

Method:
• Grill the salmon filet over open coals. Bast both sides with the Honey-Herb sauce. Lightly dust with paprika on presentation side.
• When salmon fillets are nicely grilled on the outside and pink on the inside, slice into 1" strips and set aside.
• Make a bed of lettuce greens on a plate. Arrange (4) orange wheel slices, (4) thinly sliced purple onion rings and (3) thin slices of fresh strawberries evenly on a the greens.
• Place the 1" strips of salmon on the greens and garnish with an edible freshly picked pansy.
• Serve with Cinnamon Basil vinegarette.

Cinnamon Basil Vinegarette Recipe:
1/3 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable oil
2 medium sized tomatillos
4 oz. fresh cinnamon basil (it can only be cinnamon basil, nothing else!)
1 oz. fresh cilantro
• Blend all of the ingredients with a hand blender until smooth.