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1
Fill a saucepan wide enough to hold salmon with 2 to 3 inches cold water.
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2
Stir in 1/3 cup lemon juice and 2 teaspoons salt.
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3
Bring to a boil; reduce heat to a simmer and gently place salmon in pan, skin side down.
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4
Reduce heat and cook at a bare simmer until salmon is just opaque throughout, 10 to 12 minutes.
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5
Transfer to a plate.
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6
Cover loosely with a piece of parchment paper to prevent surface from drying, and let cool 20 to 30 minutes.
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7
Once cool, salmon can be refrigerated, covered tightly with plastic wrap, for up to 2 days.
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8
Bring a pot of water to a boil and prepare an ice-water bath.
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9
Blanch asparagus until crisp-tender and color brightens, 45 to 60 seconds.
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10
With a slotted spoon, immediately transfer asparagus to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
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11
Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and 1/4 teaspoon salt in a small bowl.
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12
Gradually whisk in the olive oil until emulsified.
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13
Assemble asparagus, greens, herbs, radishes, and eggs on a platter.
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14
Break salmon into large pieces, arrange on top, and drizzle with vinaigrette.
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15
Serve immediately.
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16
(Per Serving)
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17
Calories: 480
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18
Saturated Fat: 5.3g
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19
Unsaturated Fat: 22.7g
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20
Cholesterol: 306mg
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21
Carbohydrates: 7.9g
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22
Protein: 42.2g
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23
Sodium: 303mg
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24
Fiber: 3g
