Spring Salmon and Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound fresh asparagus |
1 cup sugar snap peas |
1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks |
1/2 teaspoon table salt |
1/4 teaspoon black pepper |
6 cups chopped romaine lettuce hearts |
1/2 cup uncooked shelled fresh or frozen edamame, thawed |
1/4 cup sliced radishes |
creamy herb dressing |
Directions:
1. Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
2. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.
3. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.
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