Maple-Pesto Salmon Salad with California Golden Raisins and
Toasted Pine Nuts
- <LI class=Ingredient>3 tablespoons white balsamic vinegar <LI class=Ingredient>1 tablespoon extra virgin olive oil <LI class=Ingredient>1 tablespoon good-quality maple syrup
- 2 teaspoons prepared basil pesto
- <LI class=Ingredient>12 to 15 thin asparagus spears, blanched or lightly steamed <LI class=Ingredient>1 cup California golden raisins <LI class=Ingredient>1 can (7.75-ounce) hearts of palm, drained and coarsely chopped
- 1 tablespoon chopped fresh basil
- <LI class=Ingredient>1 pound salmon steak, divided into 4 pieces <LI class=Ingredient>4 large red lettuce leaves
- 2 tablespoons toasted pine nuts (pignoli), coarsely chopped
Whisk vinegar, olive oil, maple syrup and pesto together in bottom of
a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into
1-inch pieces and add to bowl with raisins, hearts of palm and basil.
Toss to coat and combine. Cover and chill for at least 1 hour.
To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts
Nutrition Facts (per serving)
Calories 410 (26% from fat); Total Fat 13g (sat 2g, mono 0g, poly 0g);
Cholesterol 75mg; Protein 35g; Carbohydrates 44g; Fiber 5g; Sodium 360mg; Daily Values: Vitamin A 15%, Vitamin C 25%, Calcium 10%, Iron 25%.