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Ingredients
Maple-Dijon Dressing
1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil
Salad
1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper
Method
1. Heat gas or charcoal grill.
2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3. 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”).
4. 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.
5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
All photos taken by me unless otherwise stated.
Ingredients
Leftover barbecued chicken (torn or cut into bite sized bits)
Sliced avocado or mango (I used both)
1-2 chopped shallots, finely sliced or 1/2 small red onion, finely sliced
Lettuce (I used a mixed bag of salad greens which I served in a bowl on the side.)
Dressing : enough for two chicken breasts
(I doubled this)
1/2 Large lemon, juice of
1 Teaspoon grainy mustard
1 Tablespoon warmed honey
Method
1. Put lettuce leaves in serving bowl, throw in everything else.
2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
All photos taken by me unless otherwise stated.