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

  • Duration
  • Prep Time
  • 4 ServingsServings


  • 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



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