Grilled Salmon Salad with Oil-Free Vinaigrette

For dressing, stir together fruit pectin, dill weed, and ground pepper in a small mixing bowl. Stir in water, white-wine vinegar, and mustard. Cover and store in the refrigerate for at least 30 minutes or up to 3 days.

Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into four portions. Sprinkle with pepper.

For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.)

Toss together greens, cucumber slices, asparagus, radishes, and scallion in a large bowl.

To serve, divide greens mixture among four serving plates. Arrange grilled salmon over greens mixture. Serve with reserved dressing. If desired, garnish each serving with fresh dill weed or tarragon.