Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Salmon Salad



HONEY MUSTARD HERB GLAZED SALMON SALAD
Maggiano's Little Italy Recipe

Salad
4 ounce salmon, cut in half
1 tablespoon Honey Mustard Glaze, (see recipe below)
4 ounces mixed greens
1/4 cup roma tomatoes, sliced & halved 1/4 inch
2 tablespoons red onions, thinly sliced 
1/4 cup green beans, blanched, cut
2 ounces Honey Mustard Vinaigrette, (see recipe below)

Honey Mustard Glaze
1 tablespoon honey
1 tablespoon whole grain mustard
1 teaspoon Italian seasoning

Honey Mustard Vinaigrette
1/2 cup mayonnaise
2 tablespoons white balsamic vinegar
2 tablespoons honey
1 tablespoon stone ground mustard
3/4 cup vegetable oil
1/2 teaspoon rosemary leaves, finely chopped

Mix ingredients together for honey mustard glaze and rub the two salmon pieces with the glaze. Bake in a 450 degree oven for approximately 5-6 minutes. Reserve for the salad.

While salmon is baking, prepare the honey mustard vinaigrette. Combine the mayonnaise, white balsamic vinegar, honey, stone ground mustard, chopped rosemary in a small bowl. While blending, slowly add the oil until completely emulsified.

In a mixing bowl, combine the mixed greens, Roma tomatoes, diced red onions, green beans, and half the fried linguine crisps and toss with the honey mustard vinaigrette and place on serving dish, mounding neatly.

Place 2 ounces of the salmon in the center of the salad. Flake the other two ounces into 4–5 pieces and place around the salad.

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