Blackened Salmon Salad with Huckleberry Vinaigrette (Gluten-free)

INGREDIENTS

1 1/2 lb

Alaskan sockeye salmon, boneless Wild fillets

5 oz

Baby spinach, organic

1 clove

Garlic

1/2 cup

Huckleberries, frozen

1 can

Mandarin oranges

2 tbsp

Gluten-free soy sauce

4 tbsp

Honey

5 oz

Lettuce mix, organic spring

1/4 tsp

Pepper

3/4 tsp

Sea salt, fine

1/4 cup

Apple cider vinegar

14 tbsp

Olive oil

1/4 cup

Water