Honey Balsamic Salmon Salad

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray, or heat a grill and coat a grill pan.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet or grill pan. Brush liberally with the glaze.
• Bake for 5 minutes, then baste with the glaze, and continue to bake/grill 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve overtop the salad, at room temperature or chilled.

For the Salad

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Taste for seasoning.
• To serve: Place two handfuls of arugula on each of four plates. Drizzle vinaigrette over each portion immediately before serving. Top each with jammy tomatoes, a salmon filet and onion straws.
• Enjoy!

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process. 
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside. 
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 ℉, or until a pinch of flour sizzles when sprinkled over the pot, or heat a deep fryer to 375℉.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. 
• Plunge the onions in the hot oil. With a spoon, push them around to break them up, and watch them! They'll be ready to remove from the oil quickly.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate. 
• Repeat with the remaining onion slices and serve immediately. 
• Add to our salmon salad, your favorite burger or steak!

• Preheat oven to 250℉
• Place the tomatoes on a baking sheet, cut side up. Drizzle them with olive oil, and season with salt and pepper.
• Bake for at least 1 1/2 hours.