When making salmon, why not put one or two extra pieces in the grill pan? It makes for a quick and satisfying salad the next day. Its absolutely delicious served cold on a bed of spinach with a creamy vinaigrette dressing. This instant recipe is geared for two.
Mustard Lemon Vinaigrette:
4 tablespoons of light mayonnaise
1 teaspoon Dijon mustard
juice of 1 lemon
1 tablespoon capers
1/4 cup grape seed oil
salt to taste
lemon zest for garnish
In a small bowl, whisk in the mayonnaise, Dijon mustard, capers and the lemon juice. Gradually whisk in the grape-seed oil. Drizzle on baby spinach.
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