Asparagus Salmon And Red Potato Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe came from the Grandstaff Estate in Carrollton, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1988. Enjoy. Ingredients:
1 pound salmon fillet skin removed |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 pound small round red skinned potatoes |
3/4 pound asparagus tough ends trimmed |
4 dry-packed sun-dried tomato halves |
boiling water as needed |
1/4 cup extra virgin olive oil |
3 tablespoons fresh lemon juice |
1 tablespoon finely chopped fresh flat leaf parsley |
1 tablespoon finely chopped fresh dill |
1 teaspoon grated orange zest |
1/2 teaspoon minced garlic |
1/2 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
10 ounces mixed baby greens |
3 green onions white and light green part thinly sliced |
Directions:
1. Preheat oven to 400. Season the salmon with salt and pepper. Place the salmon in a baking pan then transfer to oven and roast for 12 minutes. Transfer salmon to a plate and let cool to room temperature. Meanwhile put potatoes in a large saucepan and add water to cover. Bring to a boil over high heat then reduce heat to medium low, Cover and simmer until potatoes are tender when pierced with a knife about 15 minutes. Drain and when cool enough to handle peel and cut into slices 1/2 inch thick. Set aside on a large plate to cool completely. If the asparagus spears are thick use a vegetable peeler or an asparagus peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears diagonally into 1 lengths. Place in a steamer rack over boiling water then cover the steamer and cook until tender crisp about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate. When the salmon is cool cut it into chunks and place the chunks alongside the potatoes and asparagus. Put the sun dried tomatoes in a heatproof bowl then add boiling water to cover and let stand for 5 minutes. Drain and cut into 1/4 dices. In a small bowl whisk together the olive oil, lemon juice, sun dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, salt and a grind of pepper until blended. In a large bowl toss the salad greens with 2 tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large flat spoon or spatula gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter and top with the asparagus, potatoes and salmon then sprinkle with the green onions. Serve at room temperature.
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