Recipe: “Asparagus Salad with Grilled Salmon Recipe”

 

Ingredients

• 1/3 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon snipped fresh dill
• 4 salmon fillets (4 ounces each)
• 1 pound fresh asparagus, trimmed
• 4 cups spring mix salad greens
• 1 cup shredded carrots
• 1 hard-cooked egg, cut into eight wedges
• Coarsely ground pepper

Directions

• In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
• Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
• Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
• Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper. Yield: 4 servings.Editor’s Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.