Asian Grilled Salmon Salad
Recipe from
Better Homes and Gardens
A ginger vinaigrette makes a toothsome partner for grilled salmon and asparagus.
Ingredients
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4 6- to 8-ouncesalmon fillets or steaks, cut 1 inch thicksee savings
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1 tablespoongarlic-flavored oil or olive oilsee savings
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1 teaspoonfennel seed, crushedsee savings
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1 headBibb lettuce, separated into leavessee savings
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1 mediumtomato, cut into thin wedgessee savings
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1 cupenoki mushrooms (2 ounces)see savings
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1 poundfresh asparagus spearssee savings
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1 recipeAsian Dressing (see recipe below)see savings
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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
In a screw-top jar combine 1 tablespoon salad oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon sugar, and 1/4 teaspoon grated gingerroot or 1/2 teaspoon chopped pickled ginger. Cover and shake well.
Nutrition information
Per serving: Calories 255, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 368 mg, Carbohydrate 7 g, Fiber 2 g, Protein 28 g. Daily Values: Vitamin C 45%, Calcium 4%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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