BONEFISH GRILL

Salmon and Asparagus Salad

THIS RESTAURANT CHAIN COVERS MOST OF THE UNITED STATES WITH ITS SIGNATURE CARIBBEAN VIBE. THEIR SALMON AND ASPARAGUS SALAD IS FAMOUS FOR THE FRESHNESS OF ITS INGREDIENTS AND OUTSTANDING FLAVOR COMBINATIONS.

Citrus Herb Vinaigrette 2 / 3 cup extra virgin olive oil 1 / 4 cup white wine vinegar 2 tablespoons lime juice

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 large cloves garlic, minced

2 tablespoons sugar

2 tablespoons minced fresh parsley

1 / 2 teaspoon dried basil 1 / 2 teaspoon dried oregano 1 teaspoon kosher salt

1 / 2 teaspoon pepper 2 (6-ounce) salmon fillets

1 / 2 teaspoon kosher salt 1 / 4 teaspoon pepper 2 tablespoons sundried tomatoes, oil-packed, julienned 3 cups mixed greens

4 ounces green beans, halved and steamed crisp 1 / 2 cup Citrus Herb Vinaigrette 6 spears asparagus, trimmed and steamed crisp 1 ounce goat cheese (chevre), crumbled 1 tablespoon pine nuts, toasted

1. Do ahead: To make the Citrus Herb Vinaigrette, combine the olive oil, vinegar, lime juice, lemon juice, mustard, garlic, and sugar in a blender and pulse until smooth. Pour the mixture into a small saucepan and simmer over medium heat for a minute. Remove from the heat and whisk in the parsley, basil, oregano, salt, and pepper. Cover and refrigerate at least 30 minutes before using.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Season the salmon fillets with the salt and pepper. Grill, top side down, for 4 to

5 minutes. Turn the fillets once, using a large, flexible spatula, and grill until just cooked through.

4. Drain the excess oil from the sundried tomatoes.