Name: Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts (Pignoli)
Prep time: 10 min
Total time: 10 min
Ingredients: 3 tbsp. white balsamic vinegar; 1 tbsp. extra virgin olive oil; 1 tbsp. good-quality maple syrup; 2 tsp. prepared basil pesto; 12 to 15 thin asparagus spears (blanched or lightly steamed); 1 c. California golden raisins; 1 can (7.75-ounce hearts of palm, drained and coarsely chopped); 1 tbsp. chopped fresh basil; 4 large red lettuce leaves; 1 lb. salmon steak (divided into 4 pieces); 2 tbsp. toasted pine nuts (pignoli, coarsely chopped)

Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts (Pignoli)

Prep Time 10

Total Time 10

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Servings

Ingredients

3 tbsp. white balsamic vinegar
1 tbsp. extra virgin olive oil
1 tbsp. good-quality maple syrup
2 tsp. prepared basil pesto
12 to 15 thin asparagus spears blanched or lightly steamed
1 c. California golden raisins
1 can 7.75-ounce hearts of palm, drained and coarsely chopped
1 tbsp. chopped fresh basil
4 large red lettuce leaves
1 lb. salmon steak divided into 4 pieces
2 tbsp. toasted pine nuts pignoli, coarsely chopped

Instructions

Preparation

1 Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.2 Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil.3 Toss to coat and combine. Cover and chill for at least 1 hour.4 To serve, brush salmon with reserved dressing and let stand about 30 minutes.5 Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.6 Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.
Source: California Raisin Marketing Board