Asian Grilled Salmon Salad

A ginger vinaigrette makes a toothsome partner for grilled salmon and asparagus.



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Ingredients
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    4  6 - 8  ounces 
    salmon fillets or steaks, cut 1 inch thick
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    1   tablespoon 
    garlic-flavored oil or olive oil
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    1   teaspoon 
    fennel seed, crushed
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    1   head 
    Bibb lettuce, separated into leaves
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    1   
    medium tomato, cut into thin wedges
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    1   cup 
    enoki mushrooms (2 ounces)
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    1   pound 
    fresh asparagus spears
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    1   
    recipe Asian Dressing (see recipe below)
Asian Dressing
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    1   tablespoon 
    salad oil
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    1   tablespoon 
    rice vinegar
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    1   tablespoon 
    soy sauce
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    1   teaspoon 
    toasted sesame oil
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    1/4  teaspoon 
    sugar
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    1/4  teaspoon 
    grated gingerroot or 1/2 teaspoon chopped pickled ginger


Directions
1.
Snap off and discard woody bases from asparagus. Rinse fish; pat dry.
2.
Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.
3.
Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.
4.
Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.
Asian Dressing
Asian Dressing:

1.
In a screw-top jar combine salad oil, rice vinegar, soy sauce, toasted sesame oil, sugar, and grated gingerroot or pickled ginger. Cover and shake well.

Nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 13, chol. (mg) 31, sat. fat (g) 2, carb. (g) 7, fiber (g) 2, pro. (g) 28, vit. A (RE) 144, vit. C (mg) 27, sodium (mg) 368, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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