Ingredients

The following ingredients have 4 Servings
  • 1/3 cup maple-flavored syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive or vegetable oil
  • 1 salmon fillet, 1/2 inch thick (1 lb)
  • 1 lb asparagus spears
  • 4 cups baby salad greens
  • 1 cup shredded carrots (about 1 1/2 medium)
  • 2 hard-cooked eggs, cut into 8 wedges
  • Freshly ground black pepper, if desired

Instruction

  • Heat gas or charcoal grill.
  • In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
  • 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”).
  • 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.
  • Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.