GRILLED SALMON AND BARTLETT PEAR SALAD WITH HAZELNUTS
Makes 4 servings.
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 tbsp honey
1 tsp salt
1/2 tsp freshly ground pepper
4 fresh salmon fillets
4 cup baby greens
2 ripe California Bartlett pears, cored and thinly sliced
1/3 cup chopped, toasted hazelnuts
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 ½ tablespoon 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.
Nutrients per serving: calories 647; protein 49.9g; fat 41.8g; carbohydrate 18g; dietary fiber 2.8g; cholesterol 141mg; sodium 501mg.
California Pear Advisory Board - www.calpear.com/
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