Maple-Pesto Salmon Salad

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 470
  • Fat 19g
  • Saturated Fat 3g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 8g
  • Cholesterol 80mg
  • Sodium 330mg
  • Potassium 1390mg
  • Carbohydrate 43g
  • Fiber 6g
  • Sugars 28g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 35%