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Asian Grilled Salmon Salad

Makes: 4 servings
Start to Finish 25 mins
Asian Grilled Salmon Salad
  • 4 6 - 8  ounces  salmon fillets or steaks, cut 1 inch thick
  • 1  tablespoon  garlic-flavored oil or olive oil
  • 1  teaspoon  fennel seed, crushed
  • 1  head  Bibb lettuce, separated into leaves
  • 1  medium tomato, cut into thin wedges
  • 1  cup  enoki mushrooms (2 ounces)
  • 1  pound  fresh asparagus spears
  • 1  recipe Asian Dressing (see recipe below)

1. Snap off and discard woody bases from asparagus. Rinse fish; pat dry.

2. Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.

3. Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.

4. Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.

Asian Dressing
Makes: 4 servings
  • 1  tablespoon  salad oil
  • 1  tablespoon  rice vinegar
  • 1  tablespoon  soy sauce
  • 1  teaspoon  toasted sesame oil
  • 1/4  teaspoon  sugar
  • 1/4  teaspoon  grated gingerroot or 1/2 teaspoon chopped pickled ginger
Directions Asian Dressing::

1. In a screw-top jar combine salad oil, rice vinegar, soy sauce, toasted sesame oil, sugar, and grated gingerroot or pickled ginger. Cover and shake well.

Nutrition Facts (Asian Grilled Salmon Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 255,
  • Fat, total (g) 13,
  • chol. (mg) 31,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • fiber (g) 2,
  • pro. (g) 28,
  • vit. A (RE) 144,
  • vit. C (mg) 27,
  • sodium (mg) 368,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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