Asian Grilled Salmon Salad
Recipe from Better Homes and Gardens

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


Asian Grilled Salmon Salad

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Servings: 4 servings
Total Time: 25 mins
Related Categories: Asparagus, Green Salad, Grilled Salmon, Grilling, Lettuce, Low Calorie, Low Fat, Salmon Fillet
 
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Ingredients
  • 4  6- to 8-ounce
    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)
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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
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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