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Grilled Salmon Salad with Raspberry Vinaigrette

Grilled Salmon Salad with Raspberry Vinaigrette
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

1
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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2
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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WaterWater
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3
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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4
Drain; rinse with cold water until cold.
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5
Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub.
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Dry Seasoning RubDry Seasoning Rub
SalmonSalmon
6
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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7
Transfer to a plate.
8
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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9
Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.
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Raspberry VinaigretteRaspberry Vinaigrette
GreensGreens
TomatoTomato
OnionOnion
10
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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AsparagusAsparagus
EndiveEndive
SalmonSalmon
11
Sprinkle servings equally with walnuts, raspberries, and soybeans.
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RaspberriesRaspberries
SoybeansSoybeans
WalnutsWalnuts
12
Drizzle remaining vinaigrette over the top.
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VinaigretteVinaigrette
13
Serve with pumpernickel rolls.
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PumpernickelPumpernickel
RollRoll
14
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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Dried ThymeDried Thyme
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15
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 OilExtra Virgin Olive Oil
Raspberry VinaigretteRaspberry Vinaigrette
Raspberry VinegarRaspberry Vinegar
Dijon MustardDijon Mustard
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16
Add salt and pepper to taste. Makes about 1/2 cup.
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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.
Lapis Luna Chardonnay
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.
DifficultyExpert
Ready In45 m.
Servings4
Health Score100
Dairy FreeVery Healthy
DietsDairy FreePescatarian
Dish TypesSalad
Occasions4th Of JulySummer
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