Salad with smoked salmon and asparagus. Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works well on the side or as a main dish. This salad was the hit of the dinner Excellent taste hint of lemon yummy salmon taste and enjoyable way to introduce asparagus. For the salad, place the fennel, potato and asparagus into the bowl with the dressing and mix well to coat. Salad with smoked salmon and asparagus

You can cook Salad with smoked salmon and asparagus using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Salad with smoked salmon and asparagus
  1. Prepare of small new potatos.
  2. You need of small bunch asparagus.
  3. You need of salad onion.
  4. You need of tomatoes.
  5. It’s of fresh sage (or other herb).
  6. You need of smoked salmon.
  7. It’s of lemon.
  8. It’s of fresh coriander.
  9. It’s of Salt flakes and black pepper.
  10. It’s of olive oil.

Lay the asparagus on a foil-lined baking sheet. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Sprinkle salmon with sea salt and pepper.

Salad with smoked salmon and asparagus step by step

  1. Scrub and cut the potatoes in half (or smaller if they aren't as little as these) and boil in a pan of salted water with a little oil for about 7 minutes until tender (but not too soft).

  2. Put the kettle on to boil. Wash and cut the asparagus and oniones and sauté in a pan for 2 to 3 minutes. The asparagus should be crunchy and the onion should not be cooked long enough to go translucent. Turn the heat off..

  3. Pour the boiling water from the kettle into a bowl and plunge the tomatoes in for a couple of minutes.

  4. Drain the pototoes and add the chopped sage.

  5. Cut the salmon into small strips and squeeze the lemon juice over them. Add to the pan of asparagus and onion.

  6. Add the potatoes too and stir (no heat).

  7. Skin and chop the tomatoes. Add to the pan and give a good stir.

  8. Put in a bowl. Sprinkle with salt and black pepper and add lots of fresh coriander (or another fresh Summer herb if you are in the anti-fresh coriander brigade). Enjoy!!.

Transfer salmon to plate; cool slightly. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.