Asparagus Salad with Grilled Salmon Recipe

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Asparagus Salad with Grilled Salmon Recipe
Asparagus Salad with Grilled Salmon Recipe photo by Taste of Home
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Asparagus Salad with Grilled Salmon Recipe

Read Reviews
5 1 1
Publisher Photo
This salad’s a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It’s fabulous grilled; you’ll want to fix this again! —Jenne Delkus, Des Peres, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh dill
  • 4 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed
  • 4 cups spring mix salad greens
  • 1 cup shredded carrots
  • 1 hard-boiled large egg, cut into eight wedges
  • Coarsely ground pepper

Directions

In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper. Yield: 4 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Asparagus Salad with Grilled Salmon in Simple & Delicious August/September 2012, p33

Nutritional Facts

1 serving: 336 calories, 16g fat (3g saturated fat), 110mg cholesterol, 294mg sodium, 26g carbohydrate (19g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh dill
  • 4 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed
  • 4 cups spring mix salad greens
  • 1 cup shredded carrots
  • 1 hard-boiled large egg, cut into eight wedges
  • Coarsely ground pepper
  1. In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
  2. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
  3. Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
  4. Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper. Yield: 4 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Asparagus Salad with Grilled Salmon in Simple & Delicious August/September 2012, p33

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SharonDetweiler User ID: 2604437 177913
Reviewed Jul. 4, 2013

"Our new favorite summer fish dish! We used Tuna steak very, very good! Next time I would double the dressing ingredients."

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