Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Prepare Ginger Vinaigrette; set aside until serving time.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Homemade ginger vinaigrette adds a fresh spicy note to grilled salmon and asparagus.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Ginger Vinaigrette | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 2 tbsp. rice vinegar, or Hy-Vee Select white wine vinegar | ||
| 2 tsp. fresh ginger, grated | ||
| 1 tsp. Hy-Vee soy sauce | ||
| 1 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee honey | ||
| Grilled Salmon and Asparagus Salad | ||
| 1 (1-lb.) fresh salmon fillet , or 4 (6 oz.) fresh salmon fillets, skinless | ||
| 1 asparagus spears | ||
| 2 tbsp. sesame oil | ||
| ½ tsp. Hy-Vee kosher salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 8 c. fresh baby spinach | ||
| ¼ c. shallot, thinly sliced | ||
| 1 pt. cherry tomatoes, halved | ||
| 1 lemon, cut into wedges | ||
Things To Grab
- Charcoal or gas grill
- Small bowl
- Paper towels
- Silicon pastry brush
- Meat thermometer
Directions
Rinse salmon; pat dry. Snap off and discard woody bases from asparagus. Brush fish and asparagus with oil; sprinkle with salt and pepper.
Grill salmon and asparagus 8 minutes or until fish begins to flake with a fork (145 degrees) and asparagus is tender, carefully turning fish and asparagus once halfway through.
Toss together spinach, shallot, and tomatoes. Serve with salmon, asparagus and, if desired, lemon wedges. Drizzle with Ginger Vinaigrette.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 60mg
- Sodium: 260mg
- Total Carbohydrates: 14g
- Protein: 29g
Daily Values
0%
Iron 40%
0%
Calcium 10%
0%
Vitamin D 60%
0%
Potassium 20%