Maple-Pesto Salmon Salad With Raisins and Pine Nuts

Name: Maple-Pesto Salmon Salad With Raisins and Pine Nuts
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons white balsamic vinegar (I used apple cider vinegar); 1 tablespoon extra virgin olive oil; 1 tablespoon maple syrup; 2 teaspoons prepared basil pesto; 13 thin asparagus spears, blanched (may lightly steam); 1 cup golden raisin; 1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped; 2 tablespoons prepared basil pesto; 2 tablespoons maple syrup; 1 teaspoon apple cider vinegar; 1 lb salmon steak, divided into 4 pieces; 4 large lettuce, leafs; 2 tablespoons toasted pine nuts (pignoli)

Submitted by januarybride

"What a wonderful all in one meal!!! I am not fond of salmon, and I have to tell you that I ate this one up!!! Found recipe on California Raisin's website and it won Honorable Mention in one of their contests; recipe by Shannon Kohn. Prep time is marinade time."

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photo by januarybride

Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 4

ingredients

Salad
3 tablespoons white balsamic vinegar (I used apple cider vinegar)
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
2 teaspoons prepared basil pesto
13 thin asparagus spears, blanched (may lightly steam)
1 cup golden raisin
1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped
Marinade and fish
2 tablespoons prepared basil pesto
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
1 lb salmon steak, divided into 4 pieces
4 large lettuce, leafs
2 tablespoons toasted pine nuts (pignoli)

directions

For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
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.
For the fish: Mix together marinade of pesto, syrup, and vinegar. Place fish in a plastic bag and pour marinade over top. Allow to marinate at least 30 minutes (I did 3 hours). Quickly grill or broil salmon, 5 minutes on each side, or until done to your liking.
Place one lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
When fish is cooked, place 1 piece of salmon on top of each salad. Sprinkle with pine nuts and serve.
**NOTE: this is even better served with extra vinaigrette on the side for dipping!