Grilled Salmon Salad with Raspberry Vinaigrette

Name: Grilled Salmon Salad with Raspberry Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters mixed baby salad greens, rinsed and crisped; 680 grams heads each) Belgian endive; 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long); 12 cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved; 237 milliliters raspberries, rinsed; 118 milliliters chopped red onion; 454 grams pieces each) boned salmon fillet; 118 milliliters shelled cooked fresh or thawed frozen soybeans (see notes); 4 pumpernickel rolls; 28 grams 1/4 cup walnut halves

You can never have too many main course recipes, so give Grilled Salmon Salad with Raspberry Vinaigrette It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up raspberries, walnut halves, onion, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bake nuts in a 9-inch pie or cake pan in a 350 regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.

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Nuts

Equipment you will use

Oven

Cake Form

Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends.

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Asparagus

Water

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Frying Pan

Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes.

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Asparagus

Broccoli

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Frying Pan

Drain; rinse with cold water until cold.

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Water

Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub.

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Dry Seasoning Rub

Salmon

Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total.

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Fish

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Grill

Transfer to a plate.

Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl.

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Belgian Endive

Equipment you will use

Bowl

Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.

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Raspberry Vinaigrette

Greens

Tomato

Onion

Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon.

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Asparagus

Endive

Salmon

Sprinkle servings equally with walnuts, raspberries, and soybeans.

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Raspberries

Soybeans

Walnuts

Drizzle remaining vinaigrette over the top.

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Vinaigrette

Serve with pumpernickel rolls.

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Pumpernickel

Roll

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

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Black Peppercorns

Whole Coriander Seeds

Fennel Seeds

Dried Thyme

Dry Seasoning Rub

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Blender

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard.

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Extra Virgin Olive Oil

Raspberry Vinaigrette

Raspberry Vinegar

Dijon Mustard

Walnut Oil

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Whisk

Bowl

Add salt and pepper to taste. Makes about 1/2 cup.

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Salt And Pepper

Equipment

Ingredients

Servings:

473milliliters

mixed baby salad greens, rinsed and crisped 680grams

heads each) Belgian endive 12

asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)12

cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved 237milliliters

raspberries, rinsed 118milliliters

chopped red onion 454grams

pieces each) boned salmon fillet 118milliliters

shelled cooked fresh or thawed frozen soybeans (see notes)4

pumpernickel rolls 28grams

1/4 cup walnut halves

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.