Grilled Salmon and Charred Broccolini Caesar

Ingredients 

1-1/2 pounds broccolini 

1/8 teaspoon salt 

1/8 teaspoon black pepper 

2 teaspoons lemon oil 

8 ounces Tuscan kale 

8 ounces gem lettuce 

4 ounces Caesar dressing 

4 ounces red onion, julienne 

4 ounces quinoa, cooked 

4 ounces millet, cooked 

4 ounces amaranth, cooked 

2 tablespoons cabernet sauvignon vinegar 

1 ounce roasted chickpeas 

16 ounces salmon 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

2 lemons 

Instructions 

1. In a bowl, toss the broccolini with lemon oil, salt, and black pepper. Place onto a hot grill and cook until well charred, bright green, and al dente.  

2. Wash kale and gem lettuce well, then dry. Remove kale from the stem and chiffonade. Tear gem lettuce into bite-sized pieces and add to kale, julienned red onion, and Caesar dressing. Toss to combine.  

3. In a separate bowl, add cooked grains and toss with cabernet sauvignon vinegar.  

4. Cut salmon into 4 equal pieces, season with salt and pepper, and grill to desired temperature.  

5. Cut the lemons in half and grill, cut side down, until well charred.  

6. To plate: Scoop three wise grains onto the bottom of a serving bowl and top with dressed salad. Add 1 piece of cooked salmon and grilled broccolini. Garnish the plate with roasted chickpeas and half a grilled lemon.