Asparagus-Salmon Salad

Asparagus-Salmon Salad
Servings: 4 Prep 15 mins Cook 18 mins

Ingredients

Lemon Dressing:
  • Lemon Dressing:
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup lemon juice (1-1/2 lemons)
  • 2 teaspoons honey
  • 1 teaspoon drained capers, chopped
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Pinch black pepper
  • 1/2 cup olive oil
Salad:
  • Salad:
  • 6 whole black peppercorns
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 bay leaf
  • 1 pound salmon fillet, skin removed
  • 2 pounds asparagus
  • 3/4 pound assorted spring greens (about 12 cups)
  • 1/4 teaspoon salt

Make It

Dressing:

1. Whisk lemon rind and juice, honey, capers, mustard, salt and pepper in bowl. Whisk in oil in thin stream until blended.

Salad:

2. Place peppercorns, lemon rind and juice, and bay leaf in 10-inch skillet. Add water to depth of 1-1/2 inches. Bring to just under simmering, so bubbles form on bottom of pan, but do not break surface. Add salmon; poach, uncovered, not letting water simmer, 7 to 9 minutes, until cooked through. Remove fish to pie plate; let cool slightly.

3. Fill large pot with tightly fitting lid with 1 to 2 inches of water. Place steamer insert in bottom; bring water to a boil. Trim tough asparagus ends, removing about 1 inch. Rinse asparagus; add to insert; steam, covered, 8 to 9 minutes or until crisp-tender, depending on thickness. Remove from pot; let cool.

4. Toss asparagus with 1/4 cup dressing in large bowl. Set aside 32 stalks. Slice remaining stalks in thirds. Mix sliced asparagus and greens in large bowl. Using fork, flake salmon. Add to greens with 1/4 cup of remaining dressing; season with salt; toss.

5. On each of 4 plates, create a square with reserved asparagus, using 8 stalks per plate.

6. Pile about 3 cups salad in center of each square. Serve with the remaining dressing, if you wish.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 31, chol. (mg): 81, sat. fat (g): 4, carb. (g): 17, fiber (g): 5, pro. (g): 36, sodium (mg): 352, Percent Daily Values are based on a 2,000 calorie diet.