Recipe

Spring Salmon Salad With Roasted Asparagus Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year, 5 months ago 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. Add one can ... More Prep:20m Servings:4	Nuggle
	salad salmon vegetable fresh herb easy

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Ingredients

3/4 cup diced zucchini

3/4 cup diced cucumber

1/2 cup diced roasted red pepper

1/2 cup diced roasted yellow pepper

1/3 cup julienned sundried tomatoes

1 tablespoon capers, chopped roughly (left whole if small)

Handful of snow peas, blanched and julienned

1/2 cup cilantro leaves, whole (simply picked from stems)

1/2 cup parsely leaves, whole (simply picked from stems)

5 roasted asparagus spears, cut into ½ inch lengths, approximately 1/2 cup

8 ounces roasted salmon filet

1/4 cup (unseasoned) rice wine vinegar or lemon juice

1 teaspoon Dijon mustard

Coarse salt and freshly ground black pepper

1 small shallot, minced

Zest from 1/2 a lemon

3/4 cup extra-virgin olive oil

Directions

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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Comments

image 1 year, 5 months ago said:
This sounds awesome. I have also bookmarked your website and hope to get a chance to look at it soon. Thank you.
Cheryl

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