Ingredients

  • 3 Tablespoons white balsamic vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon good-quality maple syrup
  • 2 Teaspoons prepared basil pesto
  • 12 to 18 thin asparagus spears, blanched or lightly steamed
  • 1 Cup California golden raisins
  • 1 can (7-3/4 ounces) hearts of palm, drained and coarsely chopped
  • 1 Tablespoon chopped fresh basil
  • 11/3 Pounds salmon steak, divided into 6 pieces
  • 6 large red lettuce leaves
  • 2 Tablespoons toasted pine nuts (pignoli), coarsely chopped

Procedure

Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.

To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 6 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange 1 piece on top of each salad. Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.

Nutrition Facts Per Serving

Calories 280 (Calories from Fat 26%); Total Fat 9 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 55; Sodium 240; Potassium 768; Total Carbohydrate 30; Dietary Fiber 3; Sugars 22; Protein 24; Calcium 78; Iron 3;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins contain 9% of the daily value for fiber – a desirable and essential nutrient!