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Maple-Pesto Salmon Salad With Raisins and Pine Nuts

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“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.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
  2. 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.
  3. 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.
  4. Place one lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
  5. When fish is cooked, place 1 piece of salmon on top of each salad. Sprinkle with pine nuts and serve.
  6. **NOTE: this is even better served with extra vinaigrette on the side for dipping!

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