Maple-Pesto Salmon Salad

  • Yield 4 servings
  • Prep 10 mins
  • Cook 10 mins

Pile asparagus spears, hearts of palm and California raisins to towering heights and top with grilled salmon.

California Raisin Marketing Board


3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon good-quality maple syrup
2 teaspoons prepared basil pesto
12-15 thin asparagus spears, blanched or lightly steamed
1 cup California golden raisins
1 (7.75-ounce) can hearts of palm, drained and coarsely chopped
1 tablespoon chopped fresh basil
4 large red lettuce leaves
1 pound salmon steak, divided into 4 pieces
2 tablespoons toasted pine nuts (pignoli), coarsely chopped


  1. Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. 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.
  2. To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.

Recipe by Shannon Kohn, courtesy of the California Raisin Marketing Board



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