{"id":3585,"date":"2011-02-22T18:23:21","date_gmt":"2011-02-23T01:23:21","guid":{"rendered":"http:\/\/www.craftbeer.com\/recipes\/salmon-saison-salad\/"},"modified":"2016-11-14T19:28:55","modified_gmt":"2016-11-15T02:28:55","slug":"salmon-saison-salad","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/salmon-saison-salad","title":{"rendered":"Saison-Glazed Salmon Salad"},"content":{"rendered":"

Prep<\/strong><\/p>\n

Set oven to broil and the place the rack 6 inches from the heat.<\/p>\n

Bring a quart of water to a boil, and place frying pan on the stove at medium-high heat.<\/p>\n

Cover a baking sheet with foil, and place salmon skin side down.<\/p>\n

Mix equal parts honey and saison<\/a> to use as a glaze.<\/p>\n

Fish<\/strong><\/p>\n

The fish should take about 15 minutes to cook.<\/p>\n

Paint the fish with the honey\/Saison glaze when it goes into the oven and re-apply 2 – 3 times as it cooks.<\/p>\n

The fish is done when it flakes easily with a fork.<\/p>\n

Once done, squeeze fresh lemon juice over fish, cover with foil until ready to add to the salad.<\/p>\n

Dressing<\/strong><\/p>\n

Start slicing your onions. Thicker chunks of onion will caramelize better and retain their flavor in the finished salad.<\/p>\n

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.<\/p>\n

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\u2014same with the onions.<\/p>\n

When almost finished, remove the onions and asparagus from the heat and put them aside until the salmon is finished cooking.<\/p>\n

Once you\u2019ve 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.<\/p>\n

All you have to do now is place the salmon over the greens, add the dressing and veggies \u00a0and crumble with Gorgonzola cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

The mix of rich Gorgonzola cheese with warm balsamic dressing, the crunch of caramelized onions, and a hint of lemon, and spices from the Saison make this salad an irresistible dish for spring.<\/p>\n","protected":false},"author":2634,"featured_media":73586,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[543],"recipe_seasonality":[4155],"recipe_beer_style":[4167],"class_list":["post-3585","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-easy","recipe_seasonality-spring","recipe_beer_style-saison"],"acf":[],"yoast_head":"\nSaison-Glazed Salmon Salad - 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