Salmon and Asparagus Salad

 

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

• 1 Heat gas or charcoal grill.
• 2 In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• 3 Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
• 4 When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• 5 Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.