How to make it

  • With a sharp knife, cut each of the salmon portion into 4 strips, for a total of 16 strips. Lay the strips o a plate and pat dry with paper towel
  • Combine all the ingredients for marinade (not the oil) and mix well. Brush the sauce onto the salmon or pour over salmon and place in the fridge ffor a few hours.
  • BBQ the strips on the grill or saute salmon in the canola oil over medium to medium high heat for 3 minutes each sid or until browned.
  • In a large bowl, toss the arugula wit the grapes and set aside.
  • Combine all the ingredients for the vinaigrette in a jar and mix well.
  • To serve, drizzle vinaigrette over arugula and grapes and toss. You won't use it all. Divide salad among four plates and top each with 4 strips of salmon. Drizzle a little more vinaigrette over the salmon.

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