More Great Recipes: Broil/Grill | Main Dish

Grilled Salmon and Pear Salad


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Serves 4 | Prep Time | Cook Time

Ingredients

INGREDIENTS for Balsamic Vinaigrette:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons lemon juice
2 Tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
INGREDIENTS for Salad:
1/3 cup hazelnuts
4 salmon fillets
4 cups baby salad greens
2 ripe Bartlett pears, thinly sliced


TO PREPARE:


For the vinaigrette, whisk the olive oil, balsamic vinegar, lemon juice, honey, salt and pepper in a bowl until blended.


For the salad, spread the hazelnuts in a single layer on a baking sheet. Toast at 275 degrees for 20 to 30 minutes or until light brown, stirring occasionally. Let stand until cool.


Drizzle each fillet with 1-1/2 teaspoons of the vinaigrette. Grill the fillets over hot coals for 8 to 12 minutes or just until the salmon flakes easily, turning once. Toss the salad greens with some of the remaining vinaigrette in a bowl. Mound the salad greens on a large platter. Top with the pears, warm salmon and hazelnuts. Drizzle the remaining vinaigrette over the salmon.


SERVES: 4


Pairs Well With


Notes

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