Grilled Salmon and Asparagus Salad, from Bonefish Grill

Fresh new salad with grilled salmon, pecandusted goat cheese and a citrus vinaigrette.

Yield: 1 serving
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  • 3 oz. field greens
  • 1 bowl
  • 1 1/2 oz citrus vinaigrette
  • 2 each, 1/2 oz. slices fresh mozzarella
  • 6 each blanched green beans
  • 1/2 oz. sun dried tomatoes, julienne
  • 1 each, 6 oz. grilled salmon
  • 3 spears of cooked asparagus
  • 1 tbsp. pine nuts, toasted


  1. 1. Grill salmon.
  2. 2. While salmon is cooking toss field greens, sun dried tomatoes and green beans with the vinaigrette (do not over dress greens).
  3. 3. Pile tossed field greens in the center of a dinner plate.
  4. 4. Arrange mozzarella slices at 12:00, 4:00 and 8:00.
  5. 5. Arrange the grilled salmon on the top of the salad.
  6. 6. Sprinkle the pine nuts over the salad.
  7. 7. Serve immediately.
May 2011

This recipe is a personal recipe added by InspiredCook and has not been tested or endorsed by MyRecipes.

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