Fresh Herb Salad with Grilled Salmon
Ingredients
2 medium shallots, finely chopped
1 TBSP capers, drained
2 TBSP fresh lemon juice
2 TBSP mayonnaise (I prefer Vegenaise)
1/2 tsp coarsely ground black pepper, divided
16 fresh asparagus spears (about 8 oz), trimmed
4 skinless salmon fillets (3 oz)
1 TBSP Wildtree Dill Dip Blend
1 small fennel bulb (about 4 oz)
6 cups mixed greens salad blend
1/4 cup snipped fresh chives
1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed
Directions
1. For dressing, combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in bowl, mix well and set aside.
2. Heat grill pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to cutting board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with Dill Dip Blend. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.
3. Trim fronds from fennel; snip fronds with scissors and set aside. Slice fennel stalks and bulb crosswise into thin slices; cut slices in half. In kmixing bowl, toss together asparagus, fennel, mixed greens, chives and dressing.
4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.
