Salmon And Asparagus Salad Recipes

ASPARAGUS SALAD WITH GRILLED SALMON

Steps:

• In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.

SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
• When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
• Light a grill with a very clean rack and heat it until very hot.
• Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
• Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
• In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
• When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
• With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

ASPARAGUS PASTA 'N' SALMON

Steps:

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.

ROAST SALMON AND ASPARAGUS SALAD

Steps:

• 1. Heat oven to 400 degrees. Place asparagus spears in one side of a shallow greased roasting pan. Arrange salmon fillets, skin-side down, next to asparagus. Drizzle 1 tablespoon of the oil over asparagus and salmon; sprinkle with ¼ teaspoon of the salt and pepper to taste. Roast until salmon is cooked through, about 10 minutes. (If salmon is done but asparagus is still hard, remove salmon and set aside; roast asparagus 5 minutes.) Set asparagus and salmon aside to cool to lukewarm, about 15 minutes. 2. Arrange 1 cup of the salad greens on each of two plates; top with half of the asparagus spears. Remove salmon skin, if desired; place salmon fillets over asparagus. Combine remaining 1 tablespoon of the oil, chicken broth and lemon juice in a bowl. Stir in dill, remaining ¼ teaspoon of the salt and 1?8 teaspoon of the pepper. Spoon over salads. NUTRITIONAL INFORMATION Serving size: Calories 379 Calories from Fat 57 Total Fat 24g Saturated Fat 3g Cholesterol 90mg Sodium 747mg Total Carbohydrates 6g fiber 3g

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

SALMON & ASPARAGUS SALAD

Steps:

• Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
• Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
• Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
• Toss spinach and rocket together, and slice tomatoes.
• Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
• Slice salmon and arrange with asparagus on top of salad
• Add dressing and garnish with almond flakes

SALMON AND ASPARAGUS PASTA

Steps:

• Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
• Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
• Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
• Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
• When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

BROILED SALMON AND ASPARAGUS WITH HERBS

Steps:

• In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
• Heat the broiler with a rack 6 inches from the heat source.
• In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.