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

from: Shannon Kohn, Simpsonville, SC
Honorable Mention - Soups/Salads/Sides Category
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Pile asparagus spears, hearts of palm and California raisins to towering heights and top with grilled salmon.

INGREDIENTS

  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon good-quality maple syrup
  • 2 teaspoons prepared basil pesto
  • 12 to 15 thin asparagus spears, blanched or lightly steamed
  • 1 cup California golden raisins
  • 1 can (7.75-ounce) hearts of palm, drained and coarsely chopped
  • 1 tablespoon chopped fresh basil
  • 1-1/3 pounds salmon steak, divided into 6 pieces
  • 6 large red lettuce leaves
  • 2 tablespoons 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 4 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.

Serves: – 1 piece salmon and 1 cup salad per serving

Nutrition Facts (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;

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