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Receta Grilled Salmon & Butter Lettuce Salad with Pomegrante Molasses Dressing

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This is a tasty main dish salad. The dish has Middle Eastern over tones but the the addition of avocado, enoki mushrooms and pea tendrils adds a bit of Fusion twist. Candied pecans and dried cherries add textural dimension to the tender butter lettuce. If you don't have orange muscat champagne vinegar; sherry vinegar would work fine. As for wine something fruity and light is appropriate. I opted for a Jacuzzi Family Vineyards 2009 Gilia's Vernaccia.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2
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Ingredientes

Direcciones

  1. Preheat grill.
  2. Mix vinegar, pomegranate molasses, orange juice and salt in mixing bowl. Gradually whisk in olive oil in a steady stream to emulsify. Taste for seasoning. If the dressing is too tart for you add 1 Tb of honey. Set aside for service.
  3. Cut salmon vertically into 4 pieces. Slice each piece almost in half horiziontally. Fold and secure with toothpicks to form 4 nice fillets for grilling. See photos attached to the recipe. Season with spices.
  4. Grill salmon and asparagus spears for about ten minutes on high heat or until the salmon is firm and asparagus al dente.
  5. Assembly:
  6. Add butter lettuce and pea tendrils to 2 large bowls. Pat avocado dry and add to salad. Add persimmon chunks. Place two pieces of salmon in the middle of each bowl. Add asparagus spears. Sprinkle on Feta cheese. Add candied pecans and dried cherries. Top with Enoki mushrooms. Serve dressing seperately table side. Dish is ready for service.
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