Salmon and Asparagus Salad

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Maple-Dijon Dressing

1/3

cup maple-flavored syrup

tablespoons Dijon mustard

tablespoons olive or vegetable oil

Salad

salmon fillet, 1/2 inch thick (1 lb)

lb asparagus spears

cups baby salad greens

cup shredded carrots (about 1 1/2 medium)

hard-cooked eggs, cut into 8 wedges

Freshly ground black pepper, if desired

Heat gas or charcoal grill.
In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
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”).
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.
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.

Makes 4 servings

Time Saver

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

Serve With

Crusty whole grain rolls pair nicely with salad.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.