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Grilled Salmon and Bartlett Pear Salad with Hazelnuts https://www.metro.ca/userfiles/image/recipes/salade-saumon-grille-poires-noisettes-5972.jpg PT20M PT12M PT32M
Preheat barbecue at medium heat.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 1/2 Tbsp. (7 mL) vinaigrette mixture.Place on a lightly oiled grill over medium heat. Grill for 8 to 12 minutes or 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.Tips:Even though it has a lower content in vitamins than dark green lettuces, iceberg lettuce contains vitamin K and fibre. As with all lettuces, the absorption of vitamins is easier when adding a little fat, such as an oil-based vinaigrette!Iceberg lettuce is used in hot sandwiches and burgers because it is more heat-resistant. It is also often used to coat hot imperial rolls for easier handling.
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3/4 cup (190 mL) extra virgin olive oil 1/4 cup (60 mL) balsamic vinegar 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) honey 1 tsp. (5 mL) Salt 1/2 tsp. (3 mL) freshly ground pepper 4 fresh salmon fillets 4 cups (1 L) baby iceberg lettuce greens 2 ripe california bartlett pear, cored and thinly sliced 1/3 cup (80 mL) toasted hazelnut, chopped
Grilled Salmon and Bartlett Pear Salad with Hazelnuts

Grilled Salmon and Bartlett Pear Salad with Hazelnuts

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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    GALLO EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES


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    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    honey
  • 1 tsp.
    (5 mL)
    Salt
  • 1/2 tsp.
    (3 mL)
    freshly ground pepper
  • 4
    fresh salmon fillets
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    FRESH SKINLESS CANADIAN ATLANTIC SALMON PORTIONS

    FRESH SKINLESS CANADIAN ATLANTIC SALMON PORTIONS

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    113 g


  • 4 cups
    (1 L)
    baby iceberg lettuce greens
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    SEEDLESS CUCUMBERS

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    $1.99 ea.

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE GREEN OR RED LEAF LETTUCE PRODUCT OF CANADA


    ROMAINE HEARTS

    ROMAINE HEARTS

    2 for $5.00

    3 PK PRODUCT OF U.S.A. BELLE. GROVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO KIWI BASKET 600 g PRODUCT OF CHILE


    DOLE SALAD KITS

    DOLE SALAD KITS

    $3.99 ea.

    198 - 347 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 2
    ripe california bartlett pear, cored and thinly sliced
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    BOSC OR FORELLE PEARS

    BOSC OR FORELLE PEARS

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 4.39/kg


  • 1/3 cup
    (80 mL)
    toasted hazelnut, chopped
Imprimer ma sélection

Preparation

Preheat barbecue at medium heat.

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 1/2 Tbsp. (7 mL) vinaigrette mixture.

Place on a lightly oiled grill over medium heat. Grill for 8 to 12 minutes or 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.

Tips:

Even though it has a lower content in vitamins than dark green lettuces, iceberg lettuce contains vitamin K and fibre. As with all lettuces, the absorption of vitamins is easier when adding a little fat, such as an oil-based vinaigrette!

Iceberg lettuce is used in hot sandwiches and burgers because it is more heat-resistant. It is also often used to coat hot imperial rolls for easier handling.

Source : Poires de la Californie

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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