Grilled Salmon and Peach Salad

In a small skillet, over medium heat, add 4 Tablespoon sugar. Shake skillet to evenly distribute sugar over bottom of skillet. Place skillet on the stove over heat. Allow sugar to slowly melt and caramelize without stirring.

When sugar is almost caramelized remove skillet from heat and add chopped pecans. Stir quickly and pour onto silicone mat or parchment paper. Allow to cool completely.

Mean while, in a small bowl mix together balsamic dressing and peach jam. Whisk together until well combined. Refrigerate until ready to serve salad.

Place cooled candied pecans in zip lock bag and smash with rolling pin into small bite sized pieces.

Preheat grill, or oven, to 425°. Place Cedar Bay Salmon on plank directly on the grill grate. Note you can use regular grilled salmon. You do not have to use a prepackaged marinated Salmon for this recipe.

Add peach halves on outer edges of grill. Check peaches during grilling and remove when juices begin to release and peaches have grill markings.

Close lid and cook Salmon for 18 minutes or until salmon is firm and flakes easily with a fork.

Remove Salmon and allow to cool slightly as you begin to assemble salads. Set 4 peach halves aside and dice up remaining peach halves.

Place two cups of spring mix on each plate. Sprinkle each salad with half a diced peach. Add 5-6 slices of avocado, fanned out, on one side of salad. Sprinkle each salad with blue cheese crumbles and candied pecans.

Cut Salmon into 3-4 inch wide pieces. Slide a sharp knife under the bottom of each slice of fish to remove skin. Place 1 slice of Salmon in the center of each salad. Add one whole peach half next to the salmon.

Drizzle each salad with 4-5 Tablespoons salad dressing. Garnish with additional candied pecans. Serve Immediately.