Maple-Pesto Salmon Salad With Raisins and Pine Nuts

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• Salad

• 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 3/4ounce) 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)

Directions

1. For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
2. 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.
3. 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.
4. Place one lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
5. When fish is cooked, place 1 piece of salmon on top of each salad. Sprinkle with pine nuts and serve.
6. **NOTE: this is even better served with extra vinaigrette on the side for dipping!