Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts (Pignoli)
By Shannon Kohn, Honorable Mention - Soups/Salads/Side Category, Coast-to-Coast Recipe Contest
Pile asparagus spears, hearts of palm and California raisins to towering heights and top with grilled salmon.
- Serving Size: 3 ounces salmon, 1 cup salad
- 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
- 1 1/3 pounds salmon steak, divided into 6 pieces
- 6 large red lettuce leaves
- 2 tablespoons toasted pine nuts (pignoli), coarsely chopped
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 (26% from fat); Total Fat 9g (sat 1.5g, mono 4g, poly 2g, trans 0g ); Cholesterol 55mg; Protein 24g; Carbohydrate 30g; (Dietary Fiber 3g; Sugars 22g; ); Iron 3mg; Sodium 240mg; Calcium 78mg; Potassium 768mg
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