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grilled asparagus & wild king salmon with shallot-ginger vinaigrette

grilled asparagus & wild king salmon with shallot-ginger vinaigrette

Adapted from Chef Tom Douglas

The perfect salad with a contrast of taste, temperature, and texture.

Servings 2 servings
Author Rosemary Stelmach

Ingredients

Shallot-Ginger Vinaigrette

  • 3 tablespoons sherry vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely minced or grated shallots
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 2 teaspoons freshly grated ginger root
  • 1/2 teaspoon stevia
  • 2 teaspoons gluten-free asian bbq sauce
  • 2 garlic cloves, finely minced
  • 1/2 cup extra virgin olive oil

Salad

  • 1 pound fresh green and/or white asparagus
  • 2 - 6 to 8 ounce boneless wild king salmon filets
  • olive oil
  • salt & freshly ground black pepper, for seasoning
  • 3 cups fresh greens, such as arugula, spring mix or baby spinach leaves
  • 1 teaspoon toasted sesame seeds
  • lemon wedges, for serving (if desired)

Instructions

Shallot-Ginger Vinaigrette

  1. In a small bowl combine vinegar, lemon juice, minced shallots, tamari, grated ginger root, stevia, Asian bbq sauce and minced garlic.  Gradually whisk in 1/2 cup olive oil until emulsified.

Grilled Asparagas & Wild King Salmon Salad

  1. Preheat gas grill to medium heat.

  2. Wash asparagus, break off woody bases where spears snap easily.  Measure the thickness of salmon.  Brush asparagus and salmon with olive oil, sprinkle generously with salt & pepper.

  3. Place salmon and asparagus directly on grill rack over medium heat.  The asparagus should be placed horizontally across the rack so that they don't fall through. Grill salmon for 4 to 6 minutes per side for each 1/2-inch of thickness.  (Or, until the fish flakes easily when tested with a fork.)  Grill asparagus about 5 to 6 minutes or until crisp-tender, rolling the spears over to cook all sides.

  4. Just before serving, whisk the vinaigrette.  In a large bowl, toss the fresh greens with about 2 to 3 tablespoons of the vinaigrette.  Divide the dressed greens mixture between 2 plates.  In the same bowl, toss asparagus with another 2 to 3 tablespoons of the vinaigrette.  Arrange the asparagus on top of each plate of greens.  Place a salmon portion on top of each salad.  Drizzle with 3 to 4 tablespoons of vinaigrette on each salmon serving and sprinkle generously with the toasted sesame seeds.  Serve with lemon wedges, if desired. 

Recipe Notes

If you want to increase the number of servings to 4 or 6, double or triple only the salad ingredients.  There will be adequate vinaigrette to dress the additional servings.