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.
- 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
- 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.
- 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, Simpsonville, S.C.