Salmon Asparagus And Shiitake Salad
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dijon mustard||4 Teaspoon (Divided)|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Minced tarragon/3/4 teaspoon dried tarragon leaves||2 Teaspoon|
|Salmon fillets||1 Pound, skinned|
|Red onion||1 Medium, thinly sliced|
|Asparagus||1 Pound, ends trimmed|
|Shiitake mushrooms/Button mushrooms||1⁄4 Pound|
|Torn romaine lettuce||4 Cup (64 tbs), lightly packed|
|Torn red leaf lettuce||4 Cup (64 tbs), lightly packed|
Combine vinegar, oil, peel, juice, 2 teaspoons mustard, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl; spoon 3 tablespoons dressing into 2-quart glass dish to use as marinade.
Reserve remaining dressing.
Add tarragon and 2 teaspoons remaining mustard to marinade in glass dish; blend well.
Add salmon; turn to coat.
Cover and refrigerate 1 hour.
Transfer 3 tablespoons reserved dressing to medium bowl; add onion, tossing to coat.
Thread asparagus and mushrooms onto wooden skewers.
Remove salmon from marinade; discard marinade.
Season salmon to taste with additional salt and pepper.
Lightly oil hot grid to prevent sticking.
Grill salmon over medium-hot Briquets 2 to 4 minutes per side or until fish flakes when tested with fork.
Grill asparagus and mushrooms over medium-hot briquets 5 to 8 minutes or until crisp-tender.
Cut asparagus into 2-inch pieces and slice mushrooms; add to onion mixture.
Let stand 10 minutes.
Toss lettuce with onion mixture in large bowl; arrange lettuce on platter.
Break salmon into 2-inch pieces; arrange salmon and vegetables over lettuce.
Drizzle with remaining reserved dressing.