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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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