Grilled Salmon Salad with Raspberry Vinaigrette

Grilled Salmon Salad with Raspberry Vinaigrette
Photo by James Carrier

Ingredients

  • ½ cup shelled cooked fresh or thawed frozen soybeans (see notes)
  • Spice rub (recipe follows)
  • ½ cup chopped red onion
  • ¼ cup walnut halves (1 oz.)
  • 4 pieces (4 oz. each) boned salmon fillet
  • 1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
  • 2 cups mixed baby salad greens, rinsed and crisped
  • + 5 more ingredients
    • 1 cup raspberries, rinsed
    • 4 pumpernickel rolls
    • 3 heads (8 oz. each) Belgian endive
    • Raspberry vinaigrette (recipe follows)
    • 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)

1. Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus ...

View full recipe at My Recipes

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