Instructions: In a small bowl, combine all the dressing ingredients. Place about 2 tablespoons of dressing in a baking dish. Add the salmon fillet and turn it to coat. Cover the dish with plastic wrap and marinate the salmon in the refrigerator for 15 minutes. Reserve the remaining dressing for the salad greens.

Steam or blanch the asparagus until crisp-tender, about 3 minutes.

Drain and transfer the asparagus to a large bowl of ice water to cool, then drain.

Place the salad greens in a large bowl and drizzle with the remaining dressing; season with salt and pepper. Divide the salad among 4 serving plates; set them aside.

In a small bowl, combine all the creoja sauce ingredients and set the sauce aside.

Prepare or preheat the grill to medium-high heat, or preheat the broiler.

Remove the salmon from the marinade and season it generously with salt and pepper. Grill the salmon on a piece of aluminum foil skin-side down for 6 minutes or until its just opaque. Turn it over and continue grilling until the salmon is cooked through. Using a spatula, lift and separate the fillet from the skin and remove the salmon from the grill.

Alternately, broil the salmon 3 to 4 minutes per side or until cooked through. The salmon fillet also can be cut into individual portions and grilled.

Slice and divide the salmon fillet among the 4 plates. Garnish with the asparagus and spoon the creoja sauce over the top and serve.

Cooks note: If desired, double the amounts of the dressing and the creoja sauce.

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