Grilled Salmon and Spinach Salad

Ingredients

• 6 ounces bagged baby spinach leaves 
• 0.3 teaspoon pepper black freshly ground
• 1 pint cherry tomatoes halved
• 2 tablespoons chives fresh minced for garnish
• 1.5 cups corn kernels fresh
• 1 tablespoon honey 
• 0.3 cup juice of lemon ( 2 lemons, preferably Meyer)
• 1 teaspoon lemon zest 
• 1.5 cups olive oil extra-virgin
• 6 servings olive oil extra-virgin for misting
• 0.7 cup orange juice fresh (use 1 large navel orange)
• 1 teaspoon orange zest 
• 6 fillet salmon skinless
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced
• 1 teaspoon salt 
• 0.3 cup balsamic vinaigrette salad dressing 

Equipment

• bowl
• frying pan
• whisk
• grill
• grill pan

Directions

1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion.
2. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)
3. Preheat a grill or grill pan over medium-high heat.
4. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn.
5. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.
6. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper.
7. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.
8. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads.
9. Sprinkle chives on top.
10. Serve at once.