This salad’s a little sweet, a little savory and very refreshing. The grilled asparagus makes it even more fabulous!
—JENNE DELKUS DES PERES, MO
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/3 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon snipped fresh dill
4 salmon fillets (4 ounces each)
1 pound fresh asparagus, trimmed
4 cups spring mix salad greens
1 cup shredded carrots
1 hard-cooked egg, cut into eight wedges
Coarsely ground pepper
1. In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
2. Place the 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 the salmon.
3. Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and the asparagus is crisp-tender, turning asparagus once.
4. Divide salad greens among four plates and sprinkle with the carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with the remaining dressing; sprinkle with pepper.
NOTE If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.