|
|
|
3/4 cup olive oil 1/4 cup balsamic vinegar 2 tablespoons lemon juice 2 tablespoons honey 1 teaspoon salt 1/2 teaspoon pepper 4 fresh salmon fillets 4 cups baby greens 2 ripe Bartlett pears, cored and thinly sliced 1/3 cup chopped hazelnuts (or almonds) In a medium bowl, whisk together oil, vinegar, lemon juice, honey, salt, pepper, and then set aside. Gently rinse salmon fillets and pat dry. Drizzle each fillet with 1/2 tablespoon vinaigrette mixture. Place on a lightly oiled grill over medium coals for 8-12 minutes, turning over once halfway through grilling time. Cook until flakes easily with fork. Meanwhile, toss greens with half of vinaigrette. Top greens with pears, nuts, and warm salmon. Drizzle with rest of the dressing. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |