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