Wildfire Blue and Berry-Glazed Salmon Salad

Instructions

Roasted Blueberry Vinaigrette:

1. Heat oven to 425°F. Line a 17 x 12-inch baking pan with aluminum foil.
2. Drizzle blueberries with 2 tablespoons olive oil and 2 tablespoons honey on prepared pan; toss to coat. Arrange blueberries in a single layer. Sprinkle with lemon zest. Bake for 8-10 minutes or until juices are slightly thickened and blueberries start to burst, stirring once. Cool completely.
3. Place the blueberries, lemon juice, champagne vinegar and remaining honey into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in remaining olive oil until blended. Season with salt and pepper.

Salad:

1. Grease grill grate. Heat grill to medium.
2. Thinly slice zucchini into ribbons with a mandoline slicer or vegetable peeler. Combine zucchini and arugula in a large bowl.
3. Spread 1 tablespoon vinaigrette on each salmon fillet; season with salt and pepper. Place salmon skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily. Transfer salmon to a cutting board; remove skin.
4. Toss the zucchini mixture with remaining vinaigrette; season with salt and pepper. Divide salad mix into four serving bowls. Layer with the berries, onion, walnuts and bacon. Top with salmon. Sprinkle with blue cheese. Garnish with mint.