Spring Salmon Salad With Roasted Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My own creation, but inspired by the chickpea salad from Bistro by Laura Washburn. All quantities are simply guidelines — I usually make this salad with whatever I have on hand. Variations • Omit capers and salmon from above recipe. Read more . Add one can of chickpeas and a 1/2 cup of crumbled feta to the salad instead. For the vinaigrette, replace the rice wine vinegar with red wine vinegar, and add 1 teaspoon minced garlic, 1/2 teaspoon oregano and a 1/3 teaspoon of ground cumin. • Omit capers and sundried tomatoes from above recipe. For the herbs use only cilantro and add in one finely sliced red chili. Replace the vinaigrette with one made with 2 tablespoons lime juice, 2 tablespoons vegetable oil, a few drops of toasted sesame oil, 2 teaspoons fish sauce, 2 teaspoons hoisin sauce and 2 teaspoons Chinese chili-garlic sauce. Just before serving, sprinkle a tablespoon of toasted sesame seeds over entire salad. Ingredients:
3/4 cup diced zucchini |
3/4 cup diced cucumber |
1/2 cup diced roasted red pepper |
1/2 cup diced roasted yellow pepper |
1/3 cup julienned sundried tomatoes |
1 tablespoon capers, chopped roughly (left whole if small) |
handful of snow peas, blanched and julienned |
1/2 cup cilantro leaves, whole (simply picked from stems) |
1/2 cup parsely leaves, whole (simply picked from stems) |
5 roasted asparagus spears, cut into 1/2 inch lengths, approximately 1/2 cup |
8 ounces roasted salmon filet |
1/4 cup (unseasoned) rice wine vinegar or lemon juice |
1 teaspoon dijon mustard |
coarse salt and freshly ground black pepper |
1 small shallot, minced |
zest from 1/2 a lemon |
3/4 cup extra-virgin olive oil |
Directions:
1. Combine all salad ingredients, except salmon, in bowl.
2. In a separate bowl, whisk together rice wine vinegar, mustard, salt, pepper, shallot and lemon zest. Drizzle in oil, whisking constantly.
3. Pour as much vinaigrette as you’d like over the salad, tossing to coat.
4. Flake the salmon filet, add to salad and gently combine. If you toss too enthusiastically the salmon will continue to flake — I like to add the salmon last, so that I can preserve larger pieces.
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