5 oz baby romaine lettuce leaves
1/2 cup dried cranberries or dried cherries
1/4 English seedless cucumber, sliced thin
4 oz white or cremini mushrooms, stems trimmed, sliced thin
1 lb salmon filet, boned and skin removed
Kosher salt and fresh ground black pepper
2 tsp olive oil
1/3 cup orange juice
2 tsp low-sodium soy sauce
2 tsp maple syrup
Balsamic vinegar and extra-virgin olive oil (optional)
In a large bowl, combine lettuce, cranberries, cucumber and mushrooms, and set aside.
Cut salmon into two-inch chunks, and season with salt and pepper. Heat 2 tsp oil in a deep saute pan over low heat, and add the salmon. Stir 2-3 minutes, to "seize" the outside of the fish. Add orange juice, soy and maple syrup, and cook, basting the fish with the liquid, for 5 minutes, until the fish is just cooked but not overdone. Remove fish from the pan and add it to the salad bowl. If necessary, boil down the pan juices to desired consistency, and pour over the salad. If you wish, or if you need more dressing for the salad, add a tablespoon or two of good balsamic vinegar and extra-virgin olive oil, and toss to combine.