Grilled Salmon Salad with Ginger Citrus Vinaigrette From Com

Ingredients

6 - 6 oz. pieces salmon

24 spears asparagus

6 cups Mesclun salad greens mix

24 orange sections

I red bell pepper, julienned fine

Ginger-Citrus Vinaigrette

Ginger-Citrus Vinaigrette

2 Tablespoons lemon juice

2 Tablespoons orange juice

2 Tablespoons ginger puree

3 cloves garlic, roasted (see be- low)

1 cup olive oil

4 Tablespoons red onion, chopped

4 Tablespoons raspberry vinegar

1 teaspoon salt

1 Tablespoons chives, chopped

Roasted garlic

2 heads garlic, cut in half

2 Tablespoons olive oil

I teaspoon kosher salt • Preheat oven to 400 degrees • In a small bowl, toss garlic, olive oil, and salt together.

Place in oven proof baking dish and bake for 15 to 20 minutes, or until golden. Re- move from oven and allow to cool. • Squeeze the garlic from each of the heads. In this case of each clove.

Directions

• Preheat oven to 400 degrees • In a small bowl, toss garlic, olive oil, and salt together. Place in oven proof baking dish and bake for 15 to 20 minutes, or until golden. Re- move from oven and allow to cool. • Squeeze the garlic from each of the heads. In this case of each clove.

Ginger- Citrus Vinaigrette: Place all ingredients, except chives, in a blender and pu- ree. Transfer mixture to a bowl and add chives.

• Grill salmon. Set aside.

• In a saucepan, bring water to a boil. Add asparagus spears and blanch for 1 minute. Drain and cool

• In a large bowl, toss aspara-

us, salad greens, orange se ons, and pepper with 1 cl of vinaigrette.

• Remove asparagus spears

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