Serve mom a wonderful, healthy, colourful dinner all cooked outdoors for an alfresco celebratory event with fresh local Ontario vegetables and fruit.
This is as pretty as it is delicious.

Salmon and asparagus salad

Preparation Time:     15 minutes

Grilling Time:     30 minutes
Serves 4

12 oz (375 g) salmon fillet
1 cup (250 ml)  honey tarragon dressing, recipe follows
8 cups (2 L) mixed salad greens (mesclun)
1 lb (500 g) fresh Ontario asparagus (1 bunch)
8 to 12 small Ontario potatoes, about 12 oz (375 g)
1 Ontario greenhouse yellow pepper, quartered
 Extra-virgin olive oil
 Salt and pepper

Brush salmon with 1 tbsp (15 mL) dressing, set aside.

Wash and dry mixed greens; place in large salad bowl. Wash asparagus well; snap off ends. Scrub potatoes. Toss asparagus, potatoes and yellow pepper with a little olive oil; season with salt and pepper to taste.

Place salmon and vegetables on greased grill over medium to medium- high heat; grill until vegetables are tender and salmon is opaque 20 to 30 minutes, removing items when cooked.

Slice salmon, asparagus and pepper into bite-size pieces. Cut potatoes in half or quarters, depending on size.

Add to salad greens. Add small amount of dressing and toss well. Serve immediately.

Honey Tarragon Dressing:     
2 tbsp (25 mL)  white wine vinegar
1 tbsp (15 mL)  Dijon mustard
1 tbsp (15 mL)   liquid honey
1 tbsp (15 mL)   lemon juice
1 tsp (5 mL) dried tarragon leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive or vegetable oil

In small bowl, whisk together vinegar, mustard, honey and lemon juice. Add tarragon, salt and pepper. Slowly whisk in oil. Re-whisk just before serving. Store leftovers in sealed jar in refrigerator. Makes about 2/3 cup (150 mL).

Tip: A flat grill with holes simplifies barbecuing fish. A grill basket is good for vegetables such as small potatoes.

Foodland Ontario