Grilled Salmon and Bartlett Pear Salad with Hazelnuts
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | California pears |
Recipe ingredients
- 3/4 cup (180 mL) Irresistibles extra virgin olive oil*
- 1/4 cup (60 mL) Irresistibles balsamic vinegar*
- 2 Tbsp. (30 mL) lemon juice
- 2 Tbsp. (30 mL) Irresistibles honey*
- 1 tsp. (5 mL)salt
- 1/2 tsp. (3 mL) freshly ground pepper
- 4 fresh salmon fillets
- 4 cups (1L)baby greens
- 2 ripe California Bartlett pears, cored and thinly sliced
- 1/3 cup (80 mL)chopped, toasted hazelnuts
Preparation
In a medium bowl whisk together olive oil, vinegar, lemon juice, honey, salt and pepper; set aside.
Gently rinse salmon fillets and pat dry. Drizzle each fillet with ½ Tbsp. (7 mL) vinaigrette mixture.
Place on a lightly oiled grill over medium coals for 8 to 12 minutes or just until salmon begins to flake easily when tested with a fork, turning once halfway through grilling time.
Meanwhile, toss the greens with half of the vinaigrette and assemble on a large platter.
Top greens with pears, hazelnuts, and warm salmon fillets.
Drizzle salad with remaining vinaigrette.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Bartlett Pear and Couscous Salad
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