Grilled Salmon Salad

Ingredients

• 8 cups baby salad greens mixed
• 0.3 cup malt vinegar divided
• 0.5 cup blackstrap molasses divided
• 0.3 cup peppercorn mustard divided
• 2 large purple onions sliced
• 24 ounce salmon fillet 
• 0.1 teaspoon salt 
• 2 teaspoons vegetable oil 

Equipment

• sauce pan
• grill

Directions

1. Combine 1/2 cup molasses, 1/4 cup mustard, and 3 tablespoons vinegar, stirring well.
2. Place salmon and onion in a shallow dish.
3. Pour molasses mixture over salmon and onion. Cover and marinate in refrigerator 8 hours, turning occasionally.
4. Remove salmon and onion from marinade, reserving marinade.
5. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Place salmon and onion on rack; grill, covered, 4 minutes on each side, or until fish flakes easily when tested with a fork and onion is tender, basting often with reserved marinade.
7. Combine onion and greens.
8. Combine remaining 1 tablespoon molasses, 1 tablespoon mustard, 2 tablespoons vinegar, oil, and salt.
9. Pour molasses mixture over greens mixture; toss lightly. Spoon evenly onto individual serving plates. Top each serving with a fillet.