Grilled Salmon and Asparagus Salad

Ingredients

Maple-Dijon Dressing

• 1/3 cup maple-flavored syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil

Salad

• 1 lb salmon fillet (1/2 inch thick)
• 1 lb fresh asparagus spear
• 4 cups baby greens
• 1 cup shredded carrot (about 1 1/2 medium)
• 1 hard-cooked egg, cut into 8 wedges
• fresh ground black pepper

Directions

1. 1

   Heat gas or charcoal grill.

2. 2

   In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. 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. 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. 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 asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.