Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

Logo

Logo

Search

Grilled Salmon and Asparagus Salad


SALMON and ASPARAGUS SALAD
Bonefish Grill Copycat Recipe

Serves 1

Salad:
6 ounce salmon fillet
3 oz. field greens
2 each, 1/2 oz. slices goat cheese
6 each blanched green beans
1/2 oz. sun dried tomatoes, julienne
3 spears of cooked asparagus
1 tablespoon pine nuts, toasted
1 1/2 oz citrus herb vinaigrette

Citrus Herb Vinaigrette:
2/3 cup extra virgin olive oil
1/4 cup sugar
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons garlic, minced
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons fresh parsley, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt shopping list
1/8 teaspoon fresh ground black pepper


To Make the Vinaigrette:  Whisk all ingredients in a bowl; Microwave on high for one minute or until the mixture bubbles rapidly; Whisk for one minute more until mixture forms an emulsion;
Cover and chill for one hour before serving.

To Make the Salad:  Grill the salmon. While salmon is cooking - toss field greens, sun dried tomatoes and green beans with the vinaigrette (do not over dress greens).

To Serve:  Pile tossed field greens in the center of a dinner plate. Arrange goat cheese slices in the 12:00, 4:00 and 8:00 position of the plate. (Imagine your plate as a clock face). Arrange the grilled salmon on the top of the salad. Sprinkle the pine nuts over the salad.



1 comment:

  1. I don't see the fennel included in this recipe. Bonefish Grill serves this with fennel as well.

    ReplyDelete