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Salmon and Asparagus Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate salmon and asparagus salad with a delicious blend of maple syrup and Dijon mustard.
Ingredients:
  • 1/3 cup maple-flavored syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive or vegetable oil
  • 1 salmon fillet, 1/2 inch thick (1 lb)
  • 1 lb asparagus spears
  • 4 cups baby salad greens
  • 1 cup shredded carrots (about 1 1/2 medium)
  • 2 hard-cooked eggs, cut into 8 wedges
  • Freshly ground black pepper, if desired
Instructions:
  • Preheat grill on high heat.
  • Combine all Maple-Dijon Dressing ingredients in a small bowl using a wire whisk.
  • Cut the salmon into 4 pieces. Brush the salmon with 1 tablespoon of dressing. Toss the asparagus in a large bowl with 1 tablespoon of dressing. Place the asparagus in a grill basket (grill "wok").
  • Once the grill is nice and hot, carefully place the asparagus and salmon, with the skin side down, on a gas grill over medium heat or on a charcoal grill over medium coals. Cover the grill and let the asparagus cook for 7 to 10 minutes and the salmon for 10 to 15 minutes. Remember to shake the grill basket or turn the asparagus now and then until the asparagus is crisp-tender and the salmon flakes easily with a fork.
  • Gently separate salmon from skin using a pancake turner. Divide salad greens, carrots, and eggs among 4 plates. Top with salmon and asparagus, then sprinkle with pepper. Serve with the remaining dressing.

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