Grilled Salmon Salad 4-6 oz 2 pieces salmon fillet 8 large spears asparagus Sweet Red Onions 1/2 C cut off cobb, Grilled Corn 100 Sweet cherry tomatoes Lettuce – clean , torn size of hand 1/2C Candied Pecans 1/2C butter 3/4C brown sugar 3/4C honey Dijon Horseradish Dressing 4 T Dijon Mustard 4 T Horseradish 2 T Honey 4 T White Wine Vinegar 2 t Dill 1 C Olive Oil Salt & Pepper- to taste DIRECTIONS Dressing Whisk together dijon, horseradish, honey, white wine vinegar and dill in a mixing bowl and season lightly with kosher salt and fresh ground pepper. Slowly drizzle in olive oil and mixture should emulsify and thicken. Taste and finish seasoning with more kosher salt and fresh ground pepper. Candied Pecans Toast ½ cup pecans Blend ingredients over a double boiler whisking and blend together as mixture thickens Mix pecans into thickened brown sugar, honey mix and place on sheet pan with parchment paper and continue roasting in oven at 350 degrees until mixture bubbles. Remove from oven, let cool and break apart. Salad Season salmon filet with kosher salt and fresh ground pepper and put on side Slice sweet onions in rings, sprinkle with olive oil, salt and fresh ground pepper and grill until soft Grill some corn (about one medium ear), rinse cherry tomatoes and soak, rinse and cut lettuce into desired size Take asparagus and sprinkle with olive oil, salt and fresh ground pepper and grill until tender. Drizzle a small amount of vinaigrette on salmon filets and rub dressing all over the fish. Cook salmon on grill to desired doneness Meanwhile, toss lettuce with grilled corn and sweet onions (to taste) and a small amount of dressing. Remember, you can always add more but you can't subtract. Place asparagus on a platter, plate with lettuce mix arranging asparagus around lettuce. Place salmon filets on lettuce. Sprinkle with cherry tomatoes and candied pecans. Drizzle fish with tiny amount of dressing as garnish.
Grilled Salmon Salad
Grilled Salmon Salad Richard Mead taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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Grilled Salmon Salad 4-6 oz 2 pieces salmon fillet 8 large spears asparagus Sweet Red Onions 1/2 C cut off cobb, Grilled Corn 100 Sweet cherry tomatoes Lettuce – clean , torn size of hand 1/2C Candied Pecans 1/2C butter 3/4C brown sugar 3/4C honey Dijon Horseradish Dressing 4 T Dijon Mustard 4 T Horseradish 2 T Honey 4 T White Wine Vinegar 2 t Dill 1 C Olive Oil Salt & Pepper- to taste DIRECTIONS Dressing Whisk together dijon, horseradish, honey, white wine vinegar and dill in a mixing bowl and season lightly with kosher salt and fresh ground pepper. Slowly drizzle in olive oil and mixture should emulsify and thicken. Taste and finish seasoning with more kosher salt and fresh ground pepper. Candied Pecans Toast ½ cup pecans Blend ingredients over a double boiler whisking and blend together as mixture thickens Mix pecans into thickened brown sugar, honey mix and place on sheet pan with parchment paper and continue roasting in oven at 350 degrees until mixture bubbles. Remove from oven, let cool and break apart. Salad Season salmon filet with kosher salt and fresh ground pepper and put on side Slice sweet onions in rings, sprinkle with olive oil, salt and fresh ground pepper and grill until soft Grill some corn (about one medium ear), rinse cherry tomatoes and soak, rinse and cut lettuce into desired size Take asparagus and sprinkle with olive oil, salt and fresh ground pepper and grill until tender. Drizzle a small amount of vinaigrette on salmon filets and rub dressing all over the fish. Cook salmon on grill to desired doneness Meanwhile, toss lettuce with grilled corn and sweet onions (to taste) and a small amount of dressing. Remember, you can always add more but you can't subtract. Place asparagus on a platter, plate with lettuce mix arranging asparagus around lettuce. Place salmon filets on lettuce. Sprinkle with cherry tomatoes and candied pecans. Drizzle fish with tiny amount of dressing as garnish.
