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Ingredients

• Vinaigrette:
• 1/3 cup lemon juice (about 2 lemons, preferably Meyer)
• 2/3 cup fresh orange juice (use 1 large navel orange)
• 2 tablespoons minced shallots
• 1 1/2 cups extra-virgin olive oil
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 tablespoon honey
• 1 teaspoon sea salt or table salt
• 1/4 teaspoon freshly ground black pepper
• 
  Salad:
• 6 cups bagged baby spinach leaves (about 6 ounces)
• 1 pint cherry tomatoes, halved
• 1 1/2 cups fresh corn kernels
• 1/4 cup vinaigrette
• 
  Salmon:
• 6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
• Extra-virgin olive oil for misting
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh chives, for garnish

Description

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