Grilled Salmon Salad with Raspberry Vinaigrette

Ingredients

• 2 cups baby salad greens mixed rinsed
• 24 oz belgian endive 
• 12  broccoli florets (8 to 10 oz. total) (1 in. wide and 3 in. long)
• 12  cherry tomatoes stemmed rinsed halved
• 1 cup raspberries rinsed
• 0.5 cup onion red chopped
• 16 oz boned salmon fillet 
• 0.5 cup edamame soybeans fresh frozen shelled thawed cooked (see notes)
• 4  pumpernickel rolls 
• 1 oz walnut halves 

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• cake form
• grill

Directions

1. Bake nuts in a 9-inch pie or cake pan in a 350 regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends.
3. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes.
4. Drain; rinse with cold water until cold.
5. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub.
6. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total.
7. Transfer to a plate.
8. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl.
9. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.
10. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon.
11. Sprinkle servings equally with walnuts, raspberries, and soybeans.
12. Drizzle remaining vinaigrette over the top.
13. Serve with pumpernickel rolls.
14. Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.
15. Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard.
16. Add salt and pepper to taste. Makes about 1/2 cup.