Yield: 4 servings

Ingredients:
(4) 5 ounce salmon filet, trimmed, skinless and boneless
20 spears pencil asparagus
1 head red leaf lettuce, washed and root removed
1 head Belgian endive, root removed
1 head frisee, washed and root removed
12 walnuts
2 roma tomatoes, cored and sliced thin
cracked black pepper to taste

Port Wine Syrup:
1 pint port wine

Method:

1. Port Wine Syrup: In a saucepan, bring port wine to a boil. Turn down to a simmer and reduce volume by 4/5 or until sauce consistency.
2. Salad: Season and grill salmon until just underdone (the key to moist fish.) At the same time, blanch asparagus in boiling water until cooked. Separately, mix the lettuces in a bowl and slice asparagus into slivers.
3. To Plate: Arrange lettuces on plates and surround with sliced tomatoes. Top lettuce with grilled salmon filets, asparagus and walnuts. Drizzle port syrup over the salad and top with cracked black pepper.

Nutritional Value Per Portion —
Calories: 430 Protein: 52.0g Carbohydrates: 19.6g Fat: 12.9g