Fresh Herb Salad with Grilled Salmon

Calling up flavors of the Mediterranean, this salad is as beautiful as it is delicious.

Ingredients:

2	medium shallots
1	tbsp (15 mL) capers, drained
1	lemon
2	tbsp (30 mL) light mayonnaise
1/2	tsp (2 mL) coarsely ground black pepper, divided
16	fresh asparagus spears (about 8 oz/250 g), trimmed
4	skinless salmon fillets (3 oz/90 g each)
1	tbsp (15 mL) All-Purpose Dill Mix
1	small fennel bulb (about 4 oz/125 g)
6	cups (1.5 L) mixed greens salad blend
1/4	cup (50 mL) snipped fresh chives
1	can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed

1. For dressing, finely chop shallots and capers with Food Chopper. Juice lemon with Juicer to measure 2 tbsp (30 mL). Combine shallots, capers, juice, mayonnaise and 1/4 tsp (1 mL) of the black pepper in (2-cup/500-mL) Prep Bowl; mix well and set aside.
2. Heat Grill Pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to Cutting Board; cool slightly. Cut asparagus into 1-in. (2.5-cm) pieces; set aside. Season salmon with dill mix. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. (1-cm) pieces.
3. Trim fronds from fennel; snip fronds with Professional Shears and set aside. Slice fennel stalks and bulb crosswise into 1/8-inch-thick (3-mm) slices; cut slices in half. In Stainless (6-qt./6-L) Mixing Bowl, toss together asparagus, fennel, mixed greens, chives and dressing.
4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp (1 mL) black pepper.

Yield: 4 servings

Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 22 g, Protein 23 g, Sodium 240 mg, Fiber 8 g

Cook's Tips: If desired, 2 tbsp (30 mL) chopped fresh dill weed and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the All-Purpose Dill Mix.