Spinach Salad with Grilled Salmon and Strawberries

1 . Stage

Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.

2 . Stage

Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.

3 . Stage

Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).

4 . Stage

Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

5 . Stage

Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.

6 . Stage

Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.

7 . Stage

Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.