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1
First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside.
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2
To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.
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3
Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.
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4
To prepare the asparagus, I prefer to buy the small, thin ones because they don't need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends. Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Saute the asparagus for a couple of minutes until they are crisp and tender. Set aside
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5
To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side. Set aside.
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6
To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time. Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.
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7
To plate the salad, first arrange some of the avocado slices, lamb's lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.
