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| Prep Time | 30 minutes |
| Cook Time | about 20 minutes |
| Servings |
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Instructions
- Not the easiest salad to make, but the taste and nutritional value compensate for the trouble.
- Ingredients: LEMON DRESSING 1/2 teaspoon grated lemon rind 1/4 cup lemon juice (1 1/2 lemon) 2 teaspoons honey 1 teaspoon drained capers, chopped 1 1/2 teaspoon Dijon mustard 1/2 teaspoon salt pinch black pepper 1/2 cup olive oil SALAD 6 whole peppercorns 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 pound salmon fillet, skin removed 2 pounds fresh asparagus 3/4 pounds assorted spring greens 1/4 teaspoon salt
- Directions: 1. Dressing: Whisk lemon rind and juice, honey, capers, mustard, salt and pepper in a bowl. Whisk in oil in thin stream until well blended. 2. Salad: Place peppercorns, lemon rind and juice and bay leaf in 10-inch skillet. Add water to depts of 1 1/2 inches. Bring to just under simmering, so bubbles form on the bottom of pan, but do not break surface. Add salmon; poach, uncovered, not letting to simmer, 7 to 9 minutes until cooked through. Remove fish to pie plate, let cool slightly. 3. Fill large pot with tightly fitted lid with 1 to 2 inches of water. place steamer insert in bottom, bring water to a boil. Rinse asparagus and trim tough ends, place on steamer and steam, covered for 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 a large bowl. Set aside 32 stalks, slice remaining stalks in thirds. Mix sliced asparagus and greens in a large bowl. Using fork, flake salmon. Add to greens with additional 1/4 cups dressing, season with salt and 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 centre of each square. Serve with the remaining dressing.
Recipe Notes
Cholesterol: 471
Total Fat:31
Saturated Fat: 4g
Sodium: 81mg
Carbohydrate; 17g
Fiber: 5g
Protein: 36g
Source: Old CookShare. Recipe ID: 2054
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