Grilled Salmon Salad with Raspberry Vinaigrette
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- Calories: 571
- Calories from fat: 44%
- Protein: 36g
- Fat: 28g
- Saturated fat: 4.4g
- Carbohydrate: 48g
- Fiber: 13g
- Sodium: 518mg
- Cholesterol: 67mg
- 1/4 cup walnut halves (1 oz.)
- 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
- 4 pieces (4 oz. each) boned salmon fillet
- Spice rub (recipe follows)
- 3 heads (8 oz. each) Belgian endive
- 2 cups mixed baby salad greens, rinsed and crisped
- 1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
- 1/2 cup chopped red onion
- Raspberry vinaigrette (recipe follows)
- 1 cup raspberries, rinsed
- 1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
- 4 pumpernickel rolls
- 1. Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.
- 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold.
- 3. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate.
- 4. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.
- 5. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.
- Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.
- Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.
Light cooking tip: Combine ingredients known to promote health, with an emphasis on freshness, bright colors, and multiple textures. Choose fats with full flavor; you only need a little.
NOTES: Tom Dowling, executive chef at Rancho Bernardo Inn, created this salad for Salus Heart and Wellness, located on the same grounds in Rancho Bernardo, California. Fresh or frozen shelled cooked soybeans (edamame) can be found in most supermarkets. If unshelled, you'll need about 1 cup soybeans in pods.
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