Maple-Pesto Salmon Salad With Raisins and Pine Nuts
photo by januarybride
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Salad
- 44.37 ml white balsamic vinegar (I used apple cider vinegar)
- 14.79 ml extra virgin olive oil
- 14.79 ml maple syrup
- 9.85 ml prepared basil pesto
- 13 thin asparagus spears, blanched (may lightly steam)
- 236.59 ml golden raisin
- 219.70 g can hearts of palm, drained and coarsely chopped
-
Marinade and fish
- 29.58 ml prepared basil pesto
- 29.58 ml maple syrup
- 4.92 ml apple cider vinegar
- 453.59 g salmon steak, divided into 4 pieces
- 4 large lettuce, leafs
- 29.58 ml toasted pine nuts (pignoli)
directions
- 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!
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri