Huckleberry Salmon Salad

Ingredients:

1 1/2 - 2 lbs. boneless Wild Alaskan Sockeye salmon fillets, thawed

3 tbsp Chipotle Honey

2 tbsp Black Garlic Tamari Balsamic

1 clove garlic, minced

3/4 Cup tbsp Blueberry EVOO + 2 TBS

2 tbsp Sweet Smoked Chili Rub

1/4 cup Huckleberry Balsamic

1 tsp Creamy Garlic Mustard

3/4 tsp Lime Fresco Sea Salt & Cracked Pepper

1/2 cup frozen or fresh huckleberries, blueberries and blackberries

spring lettuce mix

Directions:

1. In a small bowl, whisk together honey, black garlic tamari , garlic, sweet smoked chili rub and pepper. To a resealable gallon-size ziploc bag, add salmon fillets and marinade.

2. Seal and store in refrigerator while you make the dressing.

3. Mix together ¾ cup evoo, balsamic, mustard, cracked pepper sea salt and ½ the huckleberries. Set aside,

4. In a large skillet, heat the 2 tablespoons olive oil over medium heat.

5. Remove salmon fillets from refrigerator. Add salmon fillets, skin side down. Discard freezer bag with remaining marinade.

6. Cook 3-4 minutes or until skin side is dark but not burnt. Flip salmon fillets over. While other side is cooking, you can gently use a fork or knife to help peel the skin off cooked side and discard. Cook for 3-4 minutes. Test for doneness (salmon should flake apart when done).