Grilled Salmon Salad

The gentleman who manages the produce department in my local Shop 'n Save, always comes up to chat when he sees me in the store.  He is interested in my shopping list and upcoming menus.  I respect his opinion.  I have made adjustments on menu choices based on his recommendations.  I had something different scheduled for tonight; but, he pointed out that the asparagus was young and tender, the baby lettuce had just come in, and the oranges were sweet and juicy.  And all were on special which sparked my interest!  I must admit I am particularly spoiled by him.  He goes over all of the information on freshness, locale and price regarding the array of fruits and veges.  If he doesn't feel the selection is prime, he will go into his secret produce room and bring me out picture perfect fruits and vegetables.  I mentally thanked him every morning this week for choosing the most beautiful strawberries I have enjoyed for breakfast!

I didn't want to mask the fresh taste of my ingredients today.  I chose this light salad that truly highlighted their perfect deliciousness.  I adapted this from a Rachel Ray recipe.

Grilled Salmon Salad

Asparagus, stems trimmed

4 salmon fillets

1/2 c. olive oil

salt and pepper

Baby salad greens

Thinly sliced purple onion

2 oranges, peeled and segmented

grape tomatoes halved

Orange Vinaigrette-

2 oranges zested and squeezed

1 T. finely chopped onion (I grated mine so the dressing would be smooth)

1 tsp. light brown sugar

1 T. rice wine vinegar

1/2 c. canola oil

1/2 T. olive oil

salt and pepper

Preheat an indoor or outdoor grill.  Toss the asparagus in some of the olive oil.  Sprinkle with salt and pepper.  Place on the grill.  If your asparagus is larger stemmed, you may want to cook in boiling water first for 1 minute.  Grill until slightly charred and cooked through.  Set aside.

Drizzle fillets with olive oil, and sprinkle with salt and pepper.  Grill for 8-10 minutes on each side.  

Whisk all vinaigrette ingredients together.

Assemble salad.

Sometimes a combination of ingredients sounds unusual.  I thought this would be kind of bland.  I was totally mistaken.  The earthiness of the asparagus combined with the bite of the onion, paired with the velvety salmon and tomatoes, were unbelievably bright with the orange flavor.  This was filling (which also surprised me) and satisfying.  That little teaspoon of brown sugar even came through in every bite.  I see why it is suggested to use delicate greens; the dressing stayed on each bite and the mouth feel of all of the textures was rich.  Hahaha-this paragraph made me sound like a true food critic!