Light and refreshing main course salad of broiled or grilled salmon atop a toss of asparagus and crisp greens.
SALAD
1 pound asparagus
10 cups torn salad greens
1 cup sliced mushrooms
3 green onions, sliced
4 salmon filets (1 pound total)
DRESSING
1/4 cup light mayo
2 tsp dijon mustard
1/4 tsp grated lemon rind
1/4 tsp (each) salt & pepper
Pinch of sugar
1 clove garlic, minced
2/3 cups buttermilk
1 tbsp chopped fresh dill
1 tbsp lemon juice
*** we also use smoked salmon on top of this salad, and vary the liquid ingredients to the recipe
Snap stems off asparagus, cut stalks diagonally into 2-inch lengths. In a saucepan of boiling water, cook asparagus for 3 min. until tender and crisp, drain and chill in cold water. Pat dry and place in bowl, add salad greens, mushrooms, and onions.(Set aside)
Blend together mayonaise, mustard, lemon rind, salt, pepper, sugar, and garlic. Remove 1 tbsp, brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to7 min. until fish flakes easily with a fork.
Whisk buttermilk, dill and lemon juice into the remaining dressing; pout over greens and toss to coat. Arrange on serving plates. Peel skin off each fillet; place on salad.
SALAD
1 pound asparagus
10 cups torn salad greens
1 cup sliced mushrooms
3 green onions, sliced
4 salmon filets (1 pound total)
DRESSING
1/4 cup light mayo
2 tsp dijon mustard
1/4 tsp grated lemon rind
1/4 tsp (each) salt & pepper
Pinch of sugar
1 clove garlic, minced
2/3 cups buttermilk
1 tbsp chopped fresh dill
1 tbsp lemon juice
*** we also use smoked salmon on top of this salad, and vary the liquid ingredients to the recipe
Snap stems off asparagus, cut stalks diagonally into 2-inch lengths. In a saucepan of boiling water, cook asparagus for 3 min. until tender and crisp, drain and chill in cold water. Pat dry and place in bowl, add salad greens, mushrooms, and onions.(Set aside)
Blend together mayonaise, mustard, lemon rind, salt, pepper, sugar, and garlic. Remove 1 tbsp, brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to7 min. until fish flakes easily with a fork.
Whisk buttermilk, dill and lemon juice into the remaining dressing; pout over greens and toss to coat. Arrange on serving plates. Peel skin off each fillet; place on salad.