Cool Asparagus and Salmon Salad Recipe

Name: Cool Asparagus and Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: variety lettuce leaf (see directions); 7 ounces asparagus tips, green (or any asparagus you like, 200g); 3 12 ounces salmon, cold-smoked (the thinly sliced kind, 100g); 2 tablespoons capers; 1 egg, boiled (earlier, to cool down); ½ teaspoon coarse black pepper; ½ teaspoon flaked sea salt (or more); 3 tablespoons virgin olive oil; 3 tablespoons apple cider vinegar; 3 teaspoons sugar (or more, to taste); 1 teaspoon mustard, Dijon (heaped); 1 teaspoon Worcestershire sauce; ½ teaspoon hot sauce (I used Tabasco); ½ teaspoon salt (use flakes, or use less than this)

Servings: persons

variety lettuce leaf (see directions)
7 ounces asparagus tips, green (or any asparagus you like, 200g)
3 12 ounces salmon, cold-smoked (the thinly sliced kind, 100g)
2 tablespoons capers
1 egg, boiled (earlier, to cool down)
½ teaspoon coarse black pepper
½ teaspoon flaked sea salt (or more)
3 tablespoons virgin olive oil
3 tablespoons apple cider vinegar
3 teaspoons sugar (or more, to taste)
1 teaspoon mustard, Dijon (heaped)
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (I used Tabasco)
½ teaspoon salt (use flakes, or use less than this)

1
About the lettuce: I used romaine (Cos) lettuce, and sliced it in strips to make a bed for the salad.
2
This is entirely optional, but it does bulk up the salad.
3
Earlier in the day, boil the asparagus at a very fast boil, without lid, for about 2 - 3 minutes.
4
Rinse under cold water to stop boiling process, and leave to cool, lightly covered.
5
Boil the egg for 5 - 7 minutes and let cool.
6
To serve: arrange shredded or sliced lettuce in a flat dish (if using), arrange asparagus on top, and then separate the salmon slices (usually interleaved with plastic).
7
Roll the salmon strips into small rolls, and arrange next to the asparagus.
8
Dot the salad with the capers, grate over the egg, and sprinkle with black pepper.
9
Mix the dressing ingredients by whisking in a bowl until emulsified.
10
Please taste: some people prefer it fairly acidic, and others might want to add a pinch more sugar.
11
You can make this salad a few hours before serving.
12
Cover with plastic wrap and chill.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: variety lettuce leaf (see directions), 7 ounces asparagus tips, green (or any asparagus you like, 200g), 3 12 ounces salmon, cold-smoked (the thinly sliced kind, 100g), 2 tablespoons capers, and more.

Yes, Cool Asparagus and Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cool Asparagus and Salmon Salad

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