Prep: 15 minutes

Cook: 10 minutes

Serves: 4

Dressing:
1 shallot, minced
3 garlic cloves, minced
2 tbsps. Honey Ginger White Balsamic
1 tsp. grated ginger
1 tbsp. honey
2 tbsps. Toasted Sesame Oil
1 tsp. Sriracha sauce
1 tbsp. Coconut White Balsamic
1/4 cup Extra Virgin Olive Oil
Pinch of salt and pepper

Salad:

Romaine lettuce (chopped)
3-4 green onions (chopped)
1 tbsp. black sesame seeds
3 peeled mandarin oranges
1 package coleslaw mix
Slivered almonds for serving

Salmon:

1 lb. salmon, cut into 4 portions
Pinch of salt
3 tbsps. Sriracha
2 tbsps. Honey Ginger White Balsamic

Preheat oven to 425°F and line a baking sheet with parchment. Mix all dressing ingredients in a mason jar, shake and refrigerate while preparing other ingredients.
Mix all salad ingredients (excluding green onions, almonds and sesame seeds which will be used for garnish) in a large bowl and set aside.
For the salmon, combine Sriracha sauce and Honey Ginger White Balsamic. Brush onto salmon fillets and sprinkle with salt and pepper. Place fillets in the oven and bake until cooked (approximately 10 minutes depending on the size of fillets).
Mix salad with dressing and divide between 4 plates. Top each salad with salmon and garnish with green onions, sesame seeds and almonds.