Grilled Maple Salmon Salad

1. In a shallow and wide bowl (one that is big enough to hold the two fish fillets), mix together all the marinade/dressing ingredients (maple syrup, mirin, fresh garlic, white sesame seeds, black sesame seeds and lime juice). Add your salmon fillets and flip to coat. Then put it into the refrigerator and marinate it for 30 minutes to 1 hour. You can keep it in there longer if you want a more intense taste but if you’re on the go like I am most of the time, you’ll be fine with 30 minutes to 1 hour.

2. Prepare your 2 salad bowls with the baby spinach, mache lettuce, corn bits, red onion slices and green apples (see step below for apple prep). Set aside.

3. Combine the diced apples in a bowl with 1/2 cup of lime juice. Mix well to make sure everything is covered. This step will make sure they wont change color too quickly.

4. Grill your salmon to your liking. I usually cook mine in a skillet on medium-high heat for 2-3 minutes on each side with a bit of olive oil. Just keep the rest of the marinade in the bowl beside you. Once your salmon is grilled, put it on top of your salad and go back to your hot pan. Pour the marinade into the pan and add your 2 tablespoons of low sodium soy sauce. Let it simmer in there for 1-2 minutes while rubbing the bottom of the pan to get all the juices. Then, pour the dressing on top of your two salad bowl and here you go!