Salmon skin is easier to remove after cooking, so grill (or broil) the fillets first.
Coastal Living MAY 2011
1. Brush salmon and toss asparagus with olive oil; sprinkle with salt and pepper. Grill salmon over medium-high heat (350° to 400°) for 3 to 5 minutes on each side or until desired degree of doneness. Grill asparagus, turning occasionally, 3 to 5 minutes or until tender.
2. Divide arugula evenly among 4 plates; top with flaked salmon, asparagus, and tomatoes. Serve with vinaigrette.
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