Salad with smoked salmon and asparagus Recipe

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Salad with smoked salmon and asparagus Recipe

Salad with smoked salmon and asparagus

Salad with smoked salmon and asparagus. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. Toss with the salad or serve on the side. This delicious Asparagus and Smoked Salmon Salad with a yogurt dressing can either be a starter or a light lunch. The big punch of this healthy salad with asparagus and smoked salmon comes from gribiche, a creamy French herb sauce with chopped egg. The greens get a toss in a vinaigrette made floral with Meyer lemon. To make Salad with smoked salmon and asparagus you need 10 ingredients and 8 steps quickly.

The ingredients needed to make Salad with smoked salmon and asparagus:

5 of small new potatos
1 of small bunch asparagus
1 of salad onion
2 of tomatoes
1 sprig of fresh sage (or other herb)
50 gr of smoked salmon
1 of lemon
1 bunch of fresh coriander
of Salt flakes and black pepper
of olive oil

Steps to make Salad with smoked salmon and asparagus:

Scrub and cut the potatoes in half (or smaller if they aren't as little as these) and boil in a pan of salted water with a little oil for about 7 minutes until tender (but not too soft)
Put the kettle on to boil. Wash and cut the asparagus and oniones and sauté in a pan for 2 to 3 minutes. The asparagus should be crunchy and the onion should not be cooked long enough to go translucent. Turn the heat off.
Pour the boiling water from the kettle into a bowl and plunge the tomatoes in for a couple of minutes
Drain the pototoes and add the chopped sage
Cut the salmon into small strips and squeeze the lemon juice over them. Add to the pan of asparagus and onion
Add the potatoes too and stir (no heat)
Skin and chop the tomatoes. Add to the pan and give a good stir
Put in a bowl. Sprinkle with salt and black pepper and add lots of fresh coriander (or another fresh Summer herb if you are in the anti-fresh coriander brigade). Enjoy!!

A really simple to make salad, but delicious and substantial. Wild smoked salmon, with Jersey Royal new potatoes and asparagus, served with a honey, mustard and dill dressing. The quantities here can be adjusted for as many people that you are serving. Ingredients: Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing.

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