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Asparagus-Salmon Salad | Get Fit Mississippi.com
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Asparagus-Salmon Salad

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Submitted by tcl-online on Fri, 03/21/2008 - 12:34.
in
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Asparagus-Salmon Salad
Asparagus-Salmon Salad

Summary

Yield
Source

Family Circle

Prep Time5 minutes
Diet genreProtein rich
RecipesSalads

Description

This makes a wonderful salad.

Ingredients

  • 6 black peppercorns
  • 1⁄2 t grated lemon rind
  • 2 T fresh lemon juice
  • 1 bay leaf
  • 1 lb salmon fillet, skin removed
  • bn pencil-thin asparagus (about 1 pound per bunch, 24 stalks per bunch)
  • 3⁄4 lb assorted spring greens (about 12 cups)
  • 1⁄4 salt
  • for dressing:

Instructions

Place peppercorns, lemon rind and juice, and bay leaf in 10-inch skillet.

Add water to depth of 1 1/2 inches.

Bring to just under simmering, so bubbles form on bottom of pan, but do not break surface.

Add salmon; poach uncovered, not letting water simmer, 7 to 9 minutes, until cooked through.

Remove fish to pie plate; let cool slightly.

Trim tough ends of asparagus and steam until crisp-tender. Cool immediately by dropping in a bowl of ice water. Drain well.

Toss asparagus with 1/4 cup dressing in large bowl.

Set aside 32 stalks.

Slice remaining stalks in thirds.

Mix sliced asparagus and greens in large bowl.

Using fork, flake salmon.

Add to greens with 1/4 cup of remaining dressing.

Season with salt and toss.

On each of 4 plates, create a square of reserved asparagus, using 8 stalks per plate.

Place salad in center of each square.

Serve with remaining dressing if desired.

Serves 6

Notes

See Lemon Dressing