Salmon and Asparagus Salad

Name: Salmon and Asparagus Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus spears; 946 milliliters baby salad greens; 237 milliliters shredded carrots (about 1 1/2 medium); 2 Tbsps Dijon mustard; 2 hard-cooked eggs, cut into 8 wedges; 79 milliliters maple-flavored syrup; 454 grams salmon fillet, 1/2 inch thick; 2 Tbsps olive or vegetable oil

Salmon and Asparagus Salad is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One serving contains 380 calories, 29g of protein, and 17g of fat. Head to the store and pick up hard-cooked eggs, salmon fillet, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat gas or charcoal grill.

Equipment you will use

Grill

In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

Ingredients you will need

Maple Syrup

Equipment you will use

Whisk

Bowl

Cut salmon crosswise into 4 pieces.

Ingredients you will need

Salmon

Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing.

Ingredients you will need

Asparagus

Salmon

Equipment you will use

Bowl

Place asparagus in grill basket (grill “wok”).

Ingredients you will need

Asparagus

Equipment you will use

Grill

Wok

When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

Ingredients you will need

Asparagus

Salmon

Equipment you will use

Grill

Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus.

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Greens

Asparagus

Carrot

Salmon

Egg

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Spatula

Sprinkle with pepper.

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Pepper

Serve with remaining dressing.

Equipment

Ingredients

Servings:

454grams

asparagus spears 946milliliters

baby salad greens 237milliliters

shredded carrots (about 1 1/2 medium)2Tbsps

Dijon mustard 2

hard-cooked eggs, cut into 8 wedges 79milliliters

maple-flavored syrup 454grams

salmon fillet, 1/2 inch thick 2Tbsps

olive or vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.