Best 6 Asparagus Salad With Grilled Salmon Recipes

GRILLED SALMON AND ASPARAGUS

Steps:

• Preheat the grill to medium high heat.
• Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.
• Place the salmon on the grill, skin side up. Add the asparagus to the grill. Cook 6-8 minutes, then carefully flip the salmon using a thin spatula. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill.
• To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• 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").
• 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.
• 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.

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

LEMONY SALMON AND ASPARAGUS SALAD

Steps:

• Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
• Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
• Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
• Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
• Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
• After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
• Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

GRILLED GARLIC ASPARAGUS AND SALMON

Steps:

• Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
• Brush small amount of oil on asparagus and set aside.
• Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
• Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
• Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.