Grilled Salmon with Asparagus Salad
Ingredients
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1/3 cup maple syrup
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2 tablespoons Dijon mustard
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1 tablespoon olive oil
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1 teaspoon snipped fresh dill
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4 salmon fillets (4 ounces each)
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1 pound fresh asparagus, trimmed
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4 cups spring mix salad greens
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1 cup shredded carrots
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1 hard-boiled large egg, cut into eight wedges
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Coarsely ground pepper
Directions
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In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
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Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
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Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
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Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
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Total Time
Prep/Total Time: 30 min.
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Makes
4 servings