Grilled salmon and spinach salad

Ingredients

Vinaigrette:

• 1/3 cuplemon juice (about 2 lemons, preferably Meyer)
• 2/3 cupfresh orange juice (use 1 large navel orange)
• 2 tablespoonsminced shallots
• 1 1/2 cupsextra-virgin olive oil
• 1 teaspoonlemon zest
• 1 teaspoonorange zest
• 1 tablespoonhoney
• 1 teaspoonsea salt or table salt
• 1/4 teaspoonfreshly ground black pepper

Salad:

• 6 cupsbagged baby spinach leaves (about 6 ounces)
• 1 pint cherry tomatoes, halved
• 1 1/2 cupsfresh corn kernels
• 1/4 cupvinaigrette

Salmon:

• 6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
• Extra-virgin olive oil for misting
• 1/2 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 2 tablespoonsminced fresh chives, for garnish

Preparation

1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)

2. Preheat a grill or grill pan over medium-high heat.

3. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.

4. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.

5. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.