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© Meredith Corporation. All rights reserved. Used with permission.
In a small mixing bowl, stir together powdered fruit pectin; snipped fresh dillweed or tarragon or 1/4 teaspoon dried dillweed or tarragon, crushed; and ground black pepper. Stir in water, white wine vinegar, and honey Dijon-style mustard. Cover and store in the refrigerate for at least 30 minutes or for up to 3 days.
cover and chill. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into 4-serving size portions. Sprinkle with pepper.
For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.)
In a large bowl, toss together greens, cucumber slices, asparagus, radishes, and green onion.
To serve, divide greens mixture among 4 serving plates. Arrange grilled salmon over greens mixture. Serve with dressing. If desired, garnish each serving with fresh dillweed or tarragon. Makes 4 servings (1-1/2 cups greens mixture plus 1 piece salmon per serving).