Grilled Asparagus Salmon Salad with Mustard Vinaigrette

Fast and easy (just the way I like it)

Grilled Asparagus Salmon Salad with Mustard Vinaigrette  

1/2  bunch thin asparagus, cut into 2-3 inch pieces
1 c. heirloom cherry tomatoes, halved
2 green onions, sliced
1 red bell pepper, sliced into 2-3 inch strips
4-6 oz salmon, fresh or canned

for the vinaigrette:
2 TBS Spicy Brown Mustard
juice of 2 lemons
1 clove garlic, minced
2 tsp Smokey African spice mix from Trader Joes (you can use any spices you want)
salt and pepper to taste
couple teaspoons of water to loosen if needed

If using fresh salmon, cook and season it your favorite way and set aside to cool (I did a 5 minute pan-sear, and finished deglaze of 1/2 lime juice, covered the pan, and let the steam finish cooking). Bring a pot of salted water to a rapid boil.  Drop your asparagus in for about 3 mins, just to par boil.  Drain, and toss in a skillet under high heat.  Add bell peppers.  Cook until skin starts to blacken (I like mine real scorched).  Set aside to cool.

Prepare your vinaigrette by adding all components and whisking.  Combine salmon, all veggies, and vinaigrette together and toss until evenly coated.  *The Vinaigrette is quite strong in flavor, so you may want to use less, or cut it with olive oil before adding it to your bowl.

about 400 calories when using 6oz. salmon

Eric's Dinner: Cheese Quesadilla aka: cheddar cheese on a flour tortilla and tossed in a skillet of butter for 3 minutes.