Grilled Salmon & Butter Lettuce Salad with Pomegrante Molasses Dressing Recipe
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Completed salad ready for the table.
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Current recipe picture |
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Dressing ingredients: vinegar, pomegranate molasses, olive oil, orange juice and salt.
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Add all ingredients but oil to bowl and mix together. Gradually whisk in oil in a steady stream to emulsify.
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Salad ingredients: pea tendrils, butter lettuce, enoki mushrooms, persimmon, avocado, asparagus, dried cherries, candied pecans, feta cheese.
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Grill components: salmon fillet skinned and boned. Asparagus spears trimmed and peeled.
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Cut salmon into 4 pieces vertically.
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Slice each piece horiziontally until almost cut through and fold into nice fillets. Secure with toothpicks and season with spices.
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Grill on high heat for about ten minutes or until salmon is firm and asparagus al dente.
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Assemble each salad bowl. Serve dressing seperately at table.
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