Seared Salmon Summer Salad

Ingredients:
1 10 oz bag Dole European Blend salad greens
1/2 C + 2 T Kraft Green Goddess dressing
salt and freshly ground pepper to taste
1 C sliced yellow bell pepper
1/2 pint SugarBowl 100% Santa Variety (F1)™ grape tomatoes, halved
2 1/4 oz Sliced ripe olives
4 8 oz Alaska Salmon fillets, skin removed
3 T Bella Olive Oil, divided
3 T Urban Accents Fisherman's Wharf seasoning
1/2 C sliced shallots
1/2 C Mondavi Woodbridge Chardonnay
1/2 C sliced almonds, toasted
1/4 C sliced green onions

Directions:
In large mixing bowl, combine the salad greens and 1/2 C Kraft Green Goddess dressing; toss to coat. Season with salt and pepper to taste.

Divide salad greens onto 4 serving plates. Divide the yellow pepper slices, 100% Santa Variety grape tomatoes and sliced ripe olives evenly over salad greens; set aside.

Preheat 12-inch skillet over medium heat for 4-5 minutes.

Brush both sides of Alaska Salmon fillets with 1 T Bella Olive Oil. Sprinkle both sides with Urban Accents Fisherman's Wharf seasoning, pressing to adhere to fish.

Add remaining 2 T olive oil to hot skillet, place salmon fillets, flesh side down in skillet. Cook over medium-high heat until they develop a brown crust, about 3-4 minutes. Turn salmon fillets and cook until skin side develops a brown crust, about 3-4 minutes longer. Place a fillet on salad each plate.

Add shallots to hot skillet, pour in Mondavi Woodbridge Chardonnay and boil over high heat, stirring until reduced by half. Spoon wine-shallot mixture over each fillet. Drizzle remaining 2 T Kraft Green Goddess dressing over salmon.

Sprinkle each salad with 2 T almonds and green onions.
Serve immediately.

4 servings

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