Spring salmon salad with roasted asparagus
From nuggle 17 years ago
- - to make
- Serves 4
My own creation, but inspired by the chickpea salad from Bistro by Laura Washburn. All quantities are simply guidelines — I usually make this salad with whatever I have on hand. Variations • Omit capers and salmon from above recipe. Read more Add one can of chickpeas and a 1/2 cup of crumbled feta to the salad instead. For the vinaigrette, replace the rice wine vinegar with red wine vinegar, and add 1 teaspoon minced garlic, 1/2 teaspoon oregano and a 1/3 teaspoon of ground cumin. • Omit capers and sundried tomatoes from above recipe. For the herbs use only cilantro and add in one finely sliced red chili. Replace the vinaigrette with one made with 2 tablespoons lime juice, 2 tablespoons vegetable oil, a few drops of toasted sesame oil, 2 teaspoons fish sauce, 2 teaspoons hoisin sauce and 2 teaspoons Chinese chili-garlic sauce. Just before serving, sprinkle a tablespoon of toasted sesame seeds over entire salad. See less
Ingredients
- 3/4 cup diced zucchini shopping list
- 3/4 cup diced cucumber shopping list
- 1/2 cup diced roasted red pepper shopping list
- 1/2 cup diced roasted yellow pepper shopping list
- 1/3 cup julienned sundried tomatoes shopping list
- 1 tablespoon capers, chopped roughly (left whole if small) shopping list
- Handful of snow peas, blanched and julienned shopping list
- 1/2 cup cilantro leaves, whole (simply picked from stems) shopping list
- 1/2 cup parsely leaves, whole (simply picked from stems) shopping list
- 5 roasted asparagus spears, cut into ½ inch lengths, approximately 1/2 cup shopping list
- 8 ounces roasted salmon filet shopping list
- 1/4 cup (unseasoned) rice wine vinegar or lemon juice shopping list
- 1 teaspoon Dijon mustard shopping list
- coarse salt and freshly ground black pepper shopping list
- 1 small shallot, minced shopping list
- Zest from 1/2 a lemon shopping list
- 3/4 cup extra-virgin olive oil shopping list
How to make it
- Combine all salad ingredients, except salmon, in bowl.
- In a separate bowl, whisk together rice wine vinegar, mustard, salt, pepper, shallot and lemon zest. Drizzle in oil, whisking constantly.
- Pour as much vinaigrette as you’d like over the salad, tossing to coat.
- Flake the salmon filet, add to salad and gently combine. If you toss too enthusiastically the salmon will continue to flake — I like to add the salmon last, so that I can preserve larger pieces.
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