Gilled Salmon Salad with Sun Dried Tomatoes, Asparagus And Fresh Dill Vinaigrette

4 – 4 to 5-ounce fresh salmon filets
1 cup Seasoned Rice Vinegar divided into ¼ cup and ¾ cup
2 cloves of garlic, crushed or minced
1-teaspoon salt divided into ¼ and ¾ teaspoons
1 teaspoon dried dill weed
¼ cup chopped fresh dill weed
1 tablespoon sugar – optional
1 tablespoon extra virgin olive oil
16 fresh asparagus spears
8 cups hearts of Romaine lettuce, chopped into bite sized pieces
2/3 cup ready to eat (3-ounces dry) sun-dried tomatoes, diced
½ cup thinly yellow bell pepper – optional
½ cup thinly sliced red or purple onion
1 tablespoon plus 1 teaspoon drained capers

1. Combine ¼ cup rice vinegar with 1 clove garlic, ½ teaspoon salt and teaspoon dried dill weed. Place salmon filets in non-metallic container pour marinade over filets and marinade 30 to 60 minutes. Drain salmon on paper towels and discard marinade.

2. Prepare grill: Spray grill with cooking spray, if not non-stick and heat to medium/ medium high. Place salmon filets skin side down first. Grill 5 to 7 minutes per side depending on thickness of filets. Turn only once. Remove filets from grill skin side up to plate. Remove skin for filet, cover and set aside to cool.

3. Mix together well with wire whisk remaining ¾ cup rice vinegar with sugar, 1 clove garlic, fresh dill, olive oil, salt, and fresh ground pepper to taste. Blanch asparagus for 1 minutes in boiling water, drain and place in shallow dish. Drizzle ¼ cup dressing over asparagus and set aside.

4. Toss lettuce together with onions and peppers. Divide salad between four plates. Top each serving with a salmon filet, followed by four stems of asparagus, two stems on each side of filet. Top with ¼ of sun-dried tomatoes followed with a teaspoon of capers. Drizzle ¼ cup dressing over each salad or serve without dressing allowing guests to add dressing after serving salad.

Yield 4 servings each at approximately 275 calories; 8 grams total fat; 1.2 grams saturated fat 52 milligrams cholesterol; 29 grams carbohydrate; 7.6 grams dietary fiber; 27.2 grams protein, 1228 milligrams sodium.

High Fat Version contains 382 calories & 19 grams fat vs. 275 calories & 8 grams fat

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