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.
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