Saison-Glazed Salmon Salad

Ingredients

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Directions

1. Prep
2. Set oven to broil and the place the rack 6 inches from the heat.
3. Bring a quart of water to a boil, and place frying pan on the stove at medium-high heat.
4. Cover a baking sheet with foil, and place salmon skin side down.
5. Mix equal parts honey and saison to use as a glaze.
6. Fish
7. The fish should take about 15 minutes to cook.
8. Paint the fish with the honey/Saison glaze when it goes into the oven and re-apply 2 - 3 times as it cooks.
9. The fish is done when it flakes easily with a fork.
10. Once done, squeeze fresh lemon juice over fish, cover with foil until ready to add to the salad.
11. Dressing
12. Start slicing your onions. Thicker chunks of onion will caramelize better and retain their flavor in the finished salad.
13. Caramelize the onions in your frying pan with a very small amount of olive oil. Cook until the onions are tender, stirring only once or twice.
14. Next, remove the tough ends from the asparagus. Add the spears to the boiling water for about 2 - 3 minutes. Be sure not to cook them fully, as they will be grilled when we make the dressing—same with the onions.
15. When almost finished, remove the onions and asparagus from the heat and put them aside until the salmon is finished cooking.
16. Once you’ve deemed the salmon fully cooked, heat up a few ounces of olive oil on medium-high heat. When oil is hot, add the onions and asparagus. Then add a few ounces of balsamic vinegar to the mix.
17. All you have to do now is place the salmon over the greens, add the dressing and veggies  and crumble with Gorgonzola cheese.