Grilled Salmon and Asparagus Salad
photo by Peter J
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Maple-Dijon Dressing
- 1⁄3 cup maple-flavored syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
-
Salad
- 1 lb salmon fillet (1/2 inch thick)
- 1 lb fresh asparagus spear
- 4 cups baby greens
- 1 cup shredded carrot (about 1 1/2 medium)
- 1 hard-cooked egg, cut into 8 wedges
- fresh ground black pepper
directions
- Heat gas or charcoal grill.
- In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
- Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (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.
- Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
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Reviews
-
This is so easy to prepare and the taste is soooo goood. I just cooked both the salmon and asparagus in a pan on the stove basting with the dressing and it was really yummy. I will look forward to trying this again on the BBQ, it was a tad too cold the other night to bother, but I am sure it would be even better. I love salmon, salads and asparagus, so this was a great combination for me and the maple dijon dressing is utterly delicious. Will become a favourite of ours. Cheers JB for a fab recipe.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri