Best Asparagus Salad With Grilled Salmon Recipes

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GRILLED SALMON AND ASPARAGUS SALAD



Grilled Salmon and Asparagus Salad image

A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.com.

Provided by januarybride

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spear
4 cups baby greens
1 cup shredded carrot (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges
fresh ground black pepper

Steps:

  • 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 egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

Nutrition Facts : Calories 283.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 112.1, Sodium 232, Carbohydrate 24.1, Fiber 3.5, Sugar 11.7, Protein 27.5

GRILLED SALMON NIçOISE SALAD



Grilled Salmon Niçoise Salad image

One of our favorite Summer Salad! Grilled Salmon Niçoise Salad with grilled asparagus and vibrant Mediterranean flavors of roasted red peppers, olives, artichokes, tomatoes with spicy arugula. This salad is a great weeknight dinner salad, is healthier, filling and need very less active prep/cook time. Salad Dressing takes 2 minutes to assemble. Grill salmon and asparagus on an indoor grilling pan and you have a protein-packed and delicious summer dinner ready in 30 minutes. Gluten Free, Dairy Free, Low Carb and Keto Diet Friendly.With such vibrant colors and zippy flavors, I also serve it as Antipasto Salad i.e. Salad before meal, the first Salad course of a three course meal.What you need for Grilled Salmon Niçoise SaladThere are three parts of this Salmon Niçoise Salad:Mustard Caper DressingGrilled Salmon and AsparagusAn array of Vibrant Mediterranean flavors of olives, artichokes, roasted red bell peppers, cherry tomatoes with pepperoncini, eggs and arugula.1. Mustard Caper DressingIngredients for Mustard and Capers (Niçoise) DressingHere's what you need for the dressing:Olive OilLemon JuiceCapersMustardGarlicOreganoWorcestershire Sauce or Anchovy Paste Salt and Black PepperDressing takes only 2 minutes to assemble. Here's what I do to make the dressing: In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt.Whisk well to emulsify. Mix in chopped capers. Taste and adjust salt and lemon juice. Set aside.Spoon over the salad when ready to server.2. Grilled Salmon and AsparagusGrilling Salmon is not only quick, fish also cooks moist and perfectly flaky. In summers, I always prefer to cook food in grill pan or outdoor BBQ. A best way for us to escape the scorching summer of California! Plus nothing beats the flavor of grill on a hot summer evening. Right? Here is how I grill Salmon and Asparagus:I start by seasoning both; salmon fillet and trimmed asparagus. To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe any liquid on salmon with clean paper towel. Coat salmon in olive oil, season with salt and black pepper. Prepare asparagus the same way.Wiping any liquid from salmon helps salmon get perfect char from grill, and also it will not stick/steam when grilled. Always make sure to start with a hot, pre heated grill. Place Salmon skin side down and place asparagus on the side. Since fish cooks fast and so does asparagus. It makes sense to use same grill pan to grill both, salmon and asparagus, side by side.Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Asparagus also starts to change color to crisp green. When turning salmon skin side up, also toss/turn the asparagus so that all pieces pickup some char and flavor. Another 2-3 minutes and salmon is ready.Transfer salmon in a clean plate. Using two forks, gently flake/break salmon apart for serving in salad. Also, rough chop the grilled asparagus. Tip:To avoid salmon skin sticking on grill; always grill salmon on a preheated hot grill coated with a little coat of cooking oil. You can use cooking oil spray or brush.3. Mediterranean flavors for Nicoise SaladFew versions of traditional Niçoise Salad also has green beans and potatoes. However, I decided to pick asparagus oven green beans for two reasons;Love love asparagus. It's healthy, cooks quickly and taste amazing. When in season, I often substitute asparagus for beans.Due to quick cooking time, you one need one pan to cook both salmon and asparagus. Saves from the step of boiling water and blanching beans.Other than asparagus and potatoes (which I skipped), all ingredients are quintessential for a bold flavor Mediterranean salad. Here's what you need to make this salad:Arugula - Go for baby arugula. Baby Arugula is sweeter and tender which pairs well with tomatoes and salmon. Use pre-washed unless using arugula from your own garden (can't get fresher than that!) Pre-washed is quick to use. If washing yourself, please invest in a Salad Spinner. It saves ton of time and delicate leaves are never bruised. I have a basic manual spinner, nothing fancy, which I bought from Ikea for $10. I use it all the time for washing greens. In my opinion, its a best investment for salad lovers. Hard Boiled Eggs - Hard boiled eggs are good filling addition to salad. Of-course, also a usual suspect of Niçoise Salad. If making salad ahead of time then boil and peel eggs and keep refrigerated. Slice for salad just before serving.To hard boil eggs, put eggs in sauce pan and fill with cold water so that eggs are dipped in water. Boil rapidly for 12 minutes. For perfect hard boiled eggs, set aside in hot water for additional 10 minutes.Artichokes, Roasted Red Bell Peppers and Olives - The Three-flavor-bombs of Nicoise Salad as I like to call these. Use water packed artichokes for clean artichoke flavor. Oil packed are fine too. Only get rid of extra oil as sometimes it muddles with flavor of dressing or increase oil in the salad. Same goes with roasted red bell peppers and olives. In short, especially for salads, water or brine packed are better than oil packed.Cherry Tomatoes - Go for ripe sweet cherry or grape tomatoes. The fresh ripe seasonal tomatoes work perfect too.Tip:Make ahead this Salad by making the dressing; boil eggs, chop and pack other ingredients in a container. Salmon and asparagus are best when cooked fresh, up-to an hour or just before serving.4. AssemblyFor good presentation, assemble salad in layers on a large oval or round platter. For weeknights, you can go easy and serve any way you prefer. For Niçoise, I love to drizzle dressing on salad just before serving. Ingredients in this salad already pack a big punch of flavor. However, the tangy mustard-lemon Caper dressing brings out the flavor even more. You will love the combination of dressing with hard boiled eggs (pure yum!)That said, assembly is really easy! Here's how you assemble the Grilled Salmon Niçoise Salad:Start with a big platter that is narrow in depth.Layer arugula as base green.Keep warm ingredients together i.e. layer salmon, hard boiled sliced eggs and grilled asparagus as first three layers (three lines) of salad. Next, layer cherry tomatoes followed by olives, artichokes, and red bell peppers.Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side.Sounds easy, right? Always remember to use fresh and quality ingredients. This Salmon Salad is so easy to prep and looks like a million dollars. I bet anyone would want to dig-in, right away!Note:Grilled Salmon Salad is Gluten Free, Dairy Free, Keto Diet Friendly. Unlike regular Niçoise Salad with potatoes, Salmon Niçoise is also low in carbs and starch. Plus loads of veggies and Mediterranean flavors make it a perfectly healthy and filling dinner.Next trip to grocery store.. bring home some fresh salmon and asparagus. Try delicious Grilled Salmon Salad for dinner or wow your guests by serving as Antipasto Salad. (I know if you love Mediterranean flavors, the rest of ingredients are in your pantry, already!)Happy Cooking! Savita x

Provided by Savita

Categories     Salad     Brunch     Dinner

Time 30m

Number Of Ingredients 18

1/4 Cup Olive Oil
1 tsp Mustard, dijon mustard
1 Garlic, clove, minced
2 tsp Worcestershire Sauce
2 tbsp Lemon, juice
2 tsp Oregano, fresh leaves, minced
1 tbsp Capers
1/2 tsp Black Pepper
1/2 lbs Salmon, 2-3 fillets
3 Egg(s), hard boiled, sliced
1/2 Cup Kalamata Olives, sliced
1 Cup Artichokes, water packed, rough chopped
1 Bunch Arugula
1 Cup Cherry Tomatoes, halved
1 Bunch Asparagus
2 Roasted Red Bell Peppers, thin sliced
2 tbsp Olive Oil
Salt and Black Pepper

Steps:

  • Trim ends of asparagus. Season with 1 tablespoon of olive oil and generous pinch of salt and black pepper. Set aside.
  • To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe extra moisture with clean paper towel. Season fish with 1 tablespoon olive oil, and generous pinch of salt and black pepper on both sides.
  • Preheat grill or indoor grill pan. Spray or brush with light coat of oil. Place Salmon skin side down and place asparagus on the side. Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Flip Salmon, also toss the asparagus once so that all pieces pickup some char and flavor. (another 2-3 minutes.) Once cooked, take both out of grill. Reserve grilled asparagus on the side. Flake salmon gently using two forks.
  • To prepare Niçoise Salad Dressing, in a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
  • To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!

GRILLED SALMON AND ASPARAGUS



Grilled Salmon and Asparagus image

This grilled salmon and asparagus is incredibly delicious and ready in less than thirty minutes. It's the perfect summer meal!

Provided by Alicia Skousen

Categories     Main Course

Number Of Ingredients 9

1 pound skin-on fresh salmon fillets
1/2 pound fresh asparagus
3 teaspoons olive oil
salt and pepper to taste
3 tablespoons butter (melted)
zest of one medium lemon
juice of 1/2 medium lemon
1/2 teaspoon garlic powder
fresh parsley

Steps:

  • Preheat the grill to medium high heat.
  • Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.
  • Place the salmon on the grill, skin side up. Add the asparagus to the grill. Cook 6-8 minutes, then carefully flip the salmon using a thin spatula. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill.
  • To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

Nutrition Facts : ServingSize 0.25 lb, Calories 275 kcal, Carbohydrate 2 g, Protein 24 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 126 mg, Fiber 1 g, Sugar 1 g

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

Steps:

  • Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
  • Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
  • Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
  • Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
  • Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
  • After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
  • Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD



Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad image

This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook's Note)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
  • Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
  • Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
  • Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
  • Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD



Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound asparagus
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens
Kosher salt and freshly ground black pepper
Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows
1/2 cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Kosher salt and freshly ground black pepper

Steps:

  • Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
  • Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
  • Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
  • Position an oven rack in the second position from the top and preheat the oven to broil.
  • Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
  • Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
  • Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
  • Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

GRILLED SALMON SALAD



Grilled Salmon Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)

Steps:

  • Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
  • Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
  • Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
  • While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
  • When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
  • Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
  • Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
  • *Boyajian Orange Oil is available at specialty food stores.
  • Yield: 1 1/2 cups

GRILLED SALMON AND ASPARAGUS SALAD



Grilled Salmon And Asparagus Salad image

Provided by Jacques Pepin

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 14

1 large salmon fillet (2 pounds), about 1-inch thick, cleaned of bones, skin and sinew (about 1 3/4 pounds cleaned)
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup water
1 1/2 pounds large asparagus spears (with tight heads), lower third peeled and the spears cut on the slant into 1-inch pieces
4 medium-size ripe tomatoes (about 1 3/4 pounds)
2 medium-size onions (about 6 ounces), peeled, sliced thin and separated into rings
1 tablespoon Worcestershire sauce
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon Tabasco sauce
1 teaspoon salt
4 to 6 sprigs fresh tarragon, chopped

Steps:

  • Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
  • Light a grill with a very clean rack and heat it until very hot.
  • Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
  • Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
  • In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
  • When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
  • With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 715 milligrams, Sugar 7 grams, TransFat 0 grams

SALMON AND ASPARAGUS SALAD



Salmon and Asparagus Salad image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1 salmon fillet, 1/2 inch thick (1 lb)
1 lb asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
2 hard-cooked eggs, cut into 8 wedges
Freshly ground black pepper, if desired

Steps:

  • 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.

Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 180 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

BALSAMIC ASPARAGUS SALAD



Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GRILLED GARLIC ASPARAGUS AND SALMON



Grilled Garlic Asparagus and Salmon image

Make and share this Grilled Garlic Asparagus and Salmon recipe from Food.com.

Provided by cookee monster

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

5 tablespoons olive oil
8 garlic cloves
1 lb salmon
1/2 lb asparagus, fresh
4 tablespoons cheese, shredded (I used a combination of parmesan, romano and asiago)

Steps:

  • Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
  • Brush small amount of oil on asparagus and set aside.
  • Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
  • Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
  • Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.

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