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Рецепт Grilled Salmon & Butter Lettuce Salad with Pomegrante Molasses Dressing

от Bob Vincent
by Bob Vincent
Completed salad ready for the table.

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

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