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1
Preheat grill.
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2
Place a medium pot of water on the stove to boil.
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3
While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
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4
Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water.
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5
Remove from the pot to a plate.
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6
Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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7
Put the salmon fillets on the hottest part of the grill, starting with the skinless side down.
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8
Grill for about 5 to 10 minutes on each side, or until desired doneness.
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9
While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl.
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10
Toss to combine.
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11
Divide the salad mixture evenly among 4 plates.
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12
When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper.
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13
Put the asparagus on the grill.
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14
Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
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15
Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture.
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16
Drizzle the remaining dressing over the salmon and serve.
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17
Zest the oranges with a zester or the fine side of a box grater.
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18
Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl.
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19
Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together.
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20
Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined.
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21
Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed.
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22
Set the dressing aside while preparing the rest of the salad.
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23
*Boyajian Orange Oil is available at specialty food stores.
