Maple-Pesto Salmon Salad With Raisins and Pine Nuts

Name: Maple-Pesto Salmon Salad With Raisins and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white balsamic vinegar (I used apple cider vinegar); 1 tablespoon extra virgin olive oil; 1 tablespoon maple syrup; 2 teaspoons prepared basil pesto; 13 thin asparagus spears, blanched (may lightly steam); 1 cup golden raisin; 1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped; 2 tablespoons prepared basil pesto; 2 tablespoons maple syrup; 1 teaspoon apple cider vinegar; 1 lb salmon steak, divided into 4 pieces; 4 large lettuce, leafs; 2 tablespoons toasted pine nuts (pignoli)

Servings: persons

3 tablespoons white balsamic vinegar (I used apple cider vinegar)
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
2 teaspoons prepared basil pesto
13 thin asparagus spears, blanched (may lightly steam)
1 cup golden raisin
1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped
2 tablespoons prepared basil pesto
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
1 lb salmon steak, divided into 4 pieces
4 large lettuce, leafs
2 tablespoons toasted pine nuts (pignoli)

1
For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
2
Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil.
3
Toss to coat and combine.
4
Cover and chill for at least 1 hour.
5
For the fish: Mix together marinade of pesto, syrup, and vinegar.
6
Place fish in a plastic bag and pour marinade over top.
7
Allow to marinate at least 30 minutes (I did 3 hours).
8
Quickly grill or broil salmon, 5 minutes on each side, or until done to your liking.
9
Place one lettuce leaf on each of 4 individual salad plates.
10
Divide chilled salad and spoon on top.
11
When fish is cooked, place 1 piece of salmon on top of each salad.
12
Sprinkle with pine nuts and serve.
13
**NOTE: this is even better served with extra vinaigrette on the side for dipping!

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons white balsamic vinegar (I used apple cider vinegar), 1 tablespoon extra virgin olive oil, 1 tablespoon maple syrup, 2 teaspoons prepared basil pesto, and more.

Yes, Maple-Pesto Salmon Salad With Raisins and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!