Salmon and Asparagus Salad

Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée!

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 280
Fat 10g
Saturated Fat 2g
Sodium 280mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 280mg; 280%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 4g 4% Sugars 17g 17% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 20%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

Maple-Dijon Dressing

1/3: cup maple-flavored syrup

2: tablespoons Dijon mustard

1: tablespoon olive or vegetable oil

Salad

12: oz salmon fillet (1/2 inch thick)

1: lb fresh asparagus spears

4: cups baby salad greens

1: cup shredded carrots (about 1 1/2 medium)

1: hard-cooked egg, cut into 8 wedges

: Freshly ground black pepper, if desired

Directions

1 Heat gas or charcoal grill.
2 In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3 Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
4 When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
5 Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

Did You Know?

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Expert Tips

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

Use preshredded carrots found in the produce section of your supermarket.

Crusty whole grain rolls pair nicely with salad.

Reviews

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1 - 2 of 2 Reviews View All

Posted 10/20/2008 9:38:09 AM REPORT ABUSE WorldsWorstCook said:

Rating:

This was really good. The only "baby salad greens" I could find was a bag of baby spinach. My family likes that, so it turned out great! It did seem like there was a lot of dressing, though. That may have been user error.

Posted 10/6/2008 6:26:25 PM REPORT ABUSE lerud11 said:

Rating:

The marinade, also the salad dressing, is delicious! My boyfriend is not a big fan of salmon, but after trying this, he keeps asking me to make it more! Super good meal

1 - 2 of 2 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations.