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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
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 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.
4
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 greens 2 ripe california bartlett pears, cored and thinly sliced 1/3 cup (80 mL) chopped, toasted hazelnuts
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
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    extra virgin olive oil
  • 1/4 cup
    (60 mL)
    balsamic vinegar
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    Flyer Deal  (1)
    ALLEN'S CLEANING VINEGAR

    ALLEN'S CLEANING VINEGAR

    $2.49 ea.

    2.5 - 4 L SELECTED VARIETIES

  • 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 greens
  • 2
    ripe california bartlett pears, cored and thinly sliced
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    Flyer Deal  (1)
    ABATE PEARS

    ABATE PEARS

    $2.49 /lb

    PRODUCT OF ITALY, EXTRA FANCY GRADE FORELLE PEARS PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE 5.49/kg

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

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 1/2 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.

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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