Ingredients

5 oz (142 g) baby arugula
2 tomatoes, sliced
1 yellow pepper, finely julienned

½ cup (125 mL) chopped smoked almonds
4 3 oz (85 g) seared fillets Atlantic salmon (cut 6 oz (170 g) portion in half prior to searing)
When searing the salmon, simply brush with olive oil and a pinch of coarse sea salt. Sear in a frying pan for 3 minutes each side. Once cooked, cool the fillet.

Maple Vinaigrette
1 clove garlic, minced
1 ½ tsp (7 mL) Dijon mustard
3 oz (85 g) maple syrup
2 oz (55 g) seasoned rice wine vinegar
8 oz (225 g) olive oil 

Directions

Place all ingredients except olive oil into a mixing bowl, preferably steel. Whisk together and add olive oil in a slow steady stream, continuing to whisk until emulsified. Precut all vegetables. At the time of serving, divide arugula between 6 plates. Fan tomato wedges on one side of plate and yellow pepper on the other. Place seared fillet of salmon on top of the arugula on each plate. Garnish with the chopped smoked almonds and drizzle with the maple vinaigrette.