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Ingredients: Vinaigrette 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon grated lemon peel 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Salad 2 (4-ounce) salmon filets 2 medium tomatoes, sliced 1/2-inch thick 1 /2 teaspoon freshly ground pepper 1 /4 teaspoon salt 2 cups mixed salad greens 2 tablespoons pine nuts, toasted* Directions In small bowl, whisk together all vinaigrette ingredients until blended; reserve 2-tablespoons of the vinaigrette. Heat grill. Brush both sides of salmon and tomato slices with reserved 2-tablespoons of the vinaigrette. Sprinkle salmon with 1/2-teaspoon pepper and 1/4-teaspoon salt. Place on gas grill over medium heat or on charcoal grill four to six inches from medium coals. Grill five to seven minutes or until fish just begins to flak, turning once. During last two minutes of grilling time, place tomatoes on grill; grill two minutes or until tomatoes are slightly softened. Meanwhile, place greens in large bowl; toss with enough of the remaining vinaigrette to lightly coat greens. Place on serving plates; top with tomatoes. Place salmon on tomatoes; sprinkle with pine nuts. Drizzle with remaining vinaigrette. Tip: *Place nuts in dry skillet. Cook over medium heat two to three minutes or until nuts are light brown, stirring constantly. |