By Isabel Minunni
1/4 teaspoon pepper
2 cups lettuce- arugula or spring mix
1 ripe avocado-diced
2 cups grapes tomatoes-quartered
16 asparagus spears
4 slices ciabatta bread -toasted
1/3 cup balsamic vinegar
4 – 6 ounce Alaskan sockeye salmon
2 Green onions-chopped
4 tangerines -juiced
2 cloves garlic- chopped
4 slices prosciutto
2 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
In a shallow dish add salmon, onions, tangerine juice and garlic and let salmon set in marinade for 20 minutes.
In a frying pan cook prosciutto on medium heat on both sides until browned and crispy, set aside.
Remove salmon for marinade and place marinade into a small sauce pan. Cook marinade on medium low heat for about 5 minutes or until reduced by ¼. Let cool, whisk in olive oil and mustard and season with salt and pepper.
In a small bowl, add lettuce, avocado and tomatoes and desired amount of dressing and mix to coat.
In a small sauce pan add vinegar and figs and simmer until reduced by half and has a syrup consistency. Pour through sieve to strain out figs and seeds.
On a very well greased hot grill cook asparagus until just tender. Cook salmon on both sides for a couple of minutes or until just cooked through.
Place a slice of toast onto serving plate/s top each with an even amount of asparagus, a slice of prosciutto, filet of salmon and the desired amount tomato salad. Drizzle with fig balsamic drizzle and serve.