Salmon Salad

Salmon Salad
1/4 cup pine nuts
1/4 cup raisins
slivered zest and juice of 1 lemon
1/2-3/4 cup boiling water
4 skinless salmon fillets (6oz each)
1/4 cup fresh parsley
3 Tbsp olive oil
5 oz baby spinach

1) Preheat oven to 450. Spread the pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, 5-7 minutes. Set aside.
2) Meanwhile, place the raisins and lemon zest in small heat proof bowl, cover with boiling water and set aside.
3) Place salmon fillets on the baking sheet, season with salt and pepper, roast until just done, 8-10 minutes
4) Drain and discard the liquid fom raisins and lemon zest. In small bowl, combine raisins, lemon zest, lemon juice, pine nuts, parsley, and oil. Season with salt and pepper and stir.
5) To serve, place spinach on plate, top with salmon and dressing.

from marthastewart.com

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