Warm Salmon and Green Leaf Salad

Dressing: 2 T. OLIVE MILL olive oil
2 t. OLIVE MILL macadamia nut oil
2 t. OLIVE MILL pomegranate balsamic
Salt and pepper to taste
Fish: 4 salmon steaks
Juice from one lime
Mixture of baby spinach leaves and watercress
2 peeled, sliced cucumbers
1/3 c. roasted pine nuts

Mix together dressing ingredients and set aside. Season the salmon, drizzle with lime juice and broil until thoroughly cooked but still moist. Break into chunks, discarding any skin. Divide the leaves among 4 serving plates and place salmon on top scattered with cucumbers and pine nuts and drizzle with dressing.