Salmon Salad With Bright Spring Vegetables |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 3 |
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Modified from Southern Living, March 2013. Serve with Creamy Herb Dressing, or your favorite dressing. Easily make this an Asian salad, by serving with a sesame ginger-type dressing! Ingredients:
1/2 lb fresh asparagus |
1 cup sugar snap pea |
1 lb skinless salmon fillet (cut into 2-inch chunks) |
1/2 teaspoon table salt (divided) |
1/4 teaspoon black pepper |
6 cups romaine lettuce hearts (chopped) |
1/2 cup uncooked shelled frozen edamame (thawed) |
1/4 cup sliced radish |
Directions:
1. Preheat oven to 425°F.
2. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water. Cook for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
3. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes. Cool salmon for 5-8 minutes before adding to salad!
4. Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
5. Drizzle with Creamy Herb Dressing or your favorite dressing. Make this Asian by adding a sesame ginger-type dressing!
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