Salmon and Asparagus Salad

Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Maple-Dijon Dressing

1/3
cup maple-flavored syrup
2
tablespoons Dijon mustard
2
tablespoons olive or vegetable oil

Salad

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.

Expert Tips

Use preshredded carrots found in the produce section of your supermarket.

Crusty whole grain rolls pair nicely with salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
4g,
4%
),
Cholesterol
180mg
180%;
Sodium
340mg
340%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 3 Vegetable; 3 Lean Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.