Recipe: Marinated Salmon and Spinach Salad

Serves 4 to 6

Salmon and marinade:

1 pound salmon fillet

¼ cup dry white wine

2 tablespoons raspberry or white wine vinegar

2 tablespoons lime juice

2 tablespoons extra-virgin olive oil

2 teaspoons dried herbes de Provence

¼ teaspoon salt

Freshly ground black pepper to taste

Vinaigrette:

3 tablespoons dry white wine

2 tablespoons raspberry or white wine vinegar

2 tablespoons lime juice

¼ cup extra-virgin olive oil

1 teaspoon dried herbes de Provence

½ to 1 teaspoon sugar

¼ teaspoon salt

Freshly ground black pepper to taste

Salad:

2 bunches spinach

½ medium cucumber, peeled, seeded and diced

1 cup grape or cherry tomatoes, halved

1 avocado, peeled, pitted and diced

Optional: 1 cup halved strawberries

1. Prepare the salmon and marinade: Score the salmon in several places and place in a glass pan or bowl. In a small jar, combine the wine, vinegar, lime juice, olive oil, herbs, salt and pepper. Close jar and shake well to combine. Pour over the salmon, cover with plastic wrap and refrigerate 2 hours.

2. Remove the fish from the marinade. Cook the fish in a preheated 450-degree oven 12 minutes, or until cooked through. Baste once during the cooking time with the marinade; discard remaining marinade. Cool fish slightly, cover and refrigerate if not using right away.

3. Prepare the vinaigrette: In a medium-size jar, combine the wine, vinegar, lime juice, olive oil, herbs, sugar, salt and pepper. Close jar and shake well to combine. Refrigerate until ready to use. (Shake vigorously before pouring over the salad.)

4. Prepare the salad: Stem the spinach and wash the leaves in several changes of water. Pat dry with paper towels. Wrap in paper towels and refrigerate.

5. Just before serving, tear the spinach into pieces and place in a bowl. Add cucumber, tomatoes and avocado. Toss with about three-fourths of the dressing. Divide among plates and top with pieces of salmon and berries if using. Drizzle remaining dressing over the top and serve immediately.

Adapted from "The Lavender Garden" by Robert Kourik