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.
Honey Mustard & Herb Glazed Salmon Salad
HONEY MUSTARD and HERB GLAZED SALMON SALAD
Maggiano's Little Italy Recipe
4 ounce salmon, cut in half
2 ounces linguine, cooked al dente
1 tablespoon Honey Mustard Glaze (see recipe below)
4 ounces mixed greens
1/4 cup Roma roma tomatoes, sliced & halved
2 tablespoons red onions, thinly sliced
1/4 cup green beans, blanched, cut 1/2 inch
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 tablespoon white balsamic vinegar
2 tablespoon honey
1 tablespoon stone ground mustard
3/4 cup vegetable oil
1/2 teaspoon rosemary leaves, finely chopped
In a 250 degree deep fryer, cook the linguine until golden brown and crisp, making sure to separate well while cooking so they do not stick together. Remove and toss in a mixing bowl with salt and pepper and then place on a paper towel lined tray (optional).
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 to 5 pieces and place around the salad. Garnish the top with the other half of fried linguine crisps.