Recipe

Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts (Pignoli)

Submitted by: Shannon Kohn, Coast-to-Coast Recipe Contest

Pile asparagus spears, hearts of palm and California raisins to towering heights and top with grilled salmon.

Details

Serves: 6
Serving size: 3 ounces salmon, 1 cup salad

INGREDIENTS

3 tbsp. white balsamic vinegar
1 tbsp. extra virgin olive oil
1 tbsp. good-quality maple syrup
2 tsp. prepared basil pesto

12 to 18 thin asparagus spears, blanched or lightly steamed
1 c. California golden raisins
1 can (7-3/4 ounces) hearts of palm, drained and coarsely chopped
1 tbsp. chopped fresh basil

1-1/3 lb. salmon steak, divided into 6 pieces
6 large red lettuce leaves
2 tbsp. toasted pine nuts (pignoli), coarsely chopped

PROCEDURE

Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.

To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 6 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange 1 piece on top of each salad. Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.

Nutrition Information (per serving)

Calories 280(26% from fat); Total Fat 9g (sat 1.5g, mono 4g, poly 2g); Cholesterol 55mg; Protein 24g; Carbohydrates 30g; Fiber 3g; Iron 3mg; Sodium 240mg; Calcium 78mg

This recipe is found in the following categories:

Entrée Salads

Salads and Dressings

Special Diet

Low Sodium