Prep 1 hr
Cook 20 mins
What a wonderful all in one meal!!! I am not fond of salmon, and I have to tell you that I ate this one up!!! Found recipe on California Raisin's website and it won Honorable Mention in one of their contests; recipe by Shannon Kohn. Prep time is marinade time.
- 3 tablespoons white balsamic vinegar (I used apple cider vinegar)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 2 teaspoons prepared basil pesto
- 13 thin asparagus spears, blanched (may lightly steam)
- 1 cup golden raisin
- 1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped
Marinade and fish
- 2 tablespoons prepared basil pesto
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 lb salmon steak, divided into 4 pieces
- 4 large lettuce, leafs
- 2 tablespoons toasted pine nuts (pignoli)
- For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
- Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.
- For the fish: Mix together marinade of pesto, syrup, and vinegar. Place fish in a plastic bag and pour marinade over top. Allow to marinate at least 30 minutes (I did 3 hours). Quickly grill or broil salmon, 5 minutes on each side, or until done to your liking.
- Place one lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
- When fish is cooked, place 1 piece of salmon on top of each salad. Sprinkle with pine nuts and serve.
- **NOTE: this is even better served with extra vinaigrette on the side for dipping!