Ingredients:4 skinless salmon fillets
285g baby spinach leaves
120g cherry tomatoes, halved
75g goat's cheese, crumbled
2 tbsp Donegal Rapeseed Oil
4 tbsp balsamic vinegar
1tbsp dijon mustard
1 garlic clove, crushed
1/4 tsp dried rosemary
1. Preheat the grill. Line a baking tray with foil.
2. Season the salmon with pepper the grill for 7-9 minutes, until cooked through. Leave to cool slightly, then use a fork to flake the fish.
3. To make the dressing, combine together all the ingredients and whisk well.
4. Fill a serving platter with the spinach leaves and cherry tomatoes, then top with the flaked salmon, crumbed goat’s cheese and pecans. Drizzle with some of the dressing, serve the rest on the side.