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Grilled Salmon and Bartlett Pear Salad with Hazelnuts
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-saumon-grille-poires-noisettes-5972.jpg
PT20M
PT12M
PT32M
Preheat barbecue at medium heat.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 1/2 Tbsp. (7 mL) vinaigrette mixture.Place on a lightly oiled grill over medium heat. Grill for 8 to 12 minutes or 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.Tips:Even though it has a lower content in vitamins than dark green lettuces, iceberg lettuce contains vitamin K and fibre. As with all lettuces, the absorption of vitamins is easier when adding a little fat, such as an oil-based vinaigrette!Iceberg lettuce is used in hot sandwiches and burgers because it is more heat-resistant. It is also often used to coat hot imperial rolls for easier handling.
4
Poires de la Californie
0
0
0
0
3/4 cup (190 mL) extra virgin olive oil
1/4 cup (60 mL) balsamic vinegar
2 Tbsp. (30 mL) lemon juice
2 Tbsp. (30 mL) honey
1 tsp. (5 mL) Salt
1/2 tsp. (3 mL) freshly ground pepper
4 fresh salmon fillets
4 cups (1 L) baby iceberg lettuce greens
2 ripe california bartlett pear, cored and thinly sliced
1/3 cup (80 mL) toasted hazelnut, chopped
Grilled Salmon and Bartlett Pear Salad with Hazelnuts
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
3/4 cup
(190 mL)extra virgin olive oil
-
1/4 cup
(60 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)lemon juice
-
2 Tbsp.
(30 mL)honey
-
1 tsp.
(5 mL)Salt
-
1/2 tsp.
(3 mL)freshly ground pepper
-
4
fresh salmon fillets
-
4 cups
(1 L)baby iceberg lettuce greens
-
2
ripe california bartlett pear, cored and thinly sliced
-
1/3 cup
(80 mL)toasted hazelnut, chopped
Preparation
Preheat barbecue at medium heat.
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 1/2 Tbsp. (7 mL) vinaigrette mixture.
Place on a lightly oiled grill over medium heat. Grill for 8 to 12 minutes or 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.
Tips:
Even though it has a lower content in vitamins than dark green lettuces, iceberg lettuce contains vitamin K and fibre. As with all lettuces, the absorption of vitamins is easier when adding a little fat, such as an oil-based vinaigrette!
Iceberg lettuce is used in hot sandwiches and burgers because it is more heat-resistant. It is also often used to coat hot imperial rolls for easier handling.
Source :
Poires de la Californie
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
