Raspberry Chipotle Salmon Salad

Raspberry Chipotle Salmon Salad

Salad:
16 oz. sockeye salmon (baked, broiled, grilled – your preference – and seasoned with salt and pepper)
2 pt. fresh raspberries
3/4 c. fresh jicama, julienned
1/2 c. green onions, thinly sliced
5 c. baby kale or baby spinach

Combine all salad ingredients and toss with Raspberry Chipotle Vinaigrette.

 

Raspberry Chipotle Vinaigrette:
1 Tbs. coconut oil
1 small, sweet onion, minced
3 cloves garlic, minced or shaved
1 chipotle chile in adobo sauce, minced + 3 tsp. adobo sauce
1 pt. fresh raspberries
1 1/2 tsp. apple cider vinegar
2 Tbs. raw honey
2 Tbs. extra virgin olive oil
sea salt and fresh ground pepper to taste

 

Over medium heat, melt the coconut oil in a sauté pan.  
Add minced onion and cook until translucent.  
Add garlic, continuing to stir, until golden brown.  
Add chipotle chile in adobo sauce and stir well.  
Reduce heat to a simmer.  
Add raspberries.  
Occasionally stir and allow to simmer until raspberries are completely broken down.  
Stir in vinegar, honey, olive oil, and salt and pepper to taste.  
Toss with salad and enjoy.