Salmon And Asparagus Salad Recipe

Name: Salmon And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Anmum Materna; 1/4 cup ginger-lime syrup; 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 1 teaspoon grated lemon peel; A pinch of salt; 1 pound small potatoes; 1 pound thin asparagus spears, ends trimmed; 1 cup Chardonnay wine (for flavour; the alcohol burns off during cooking); 6 cups water; 1 lemon, sliced; 1 cup chopped leek, white part only (1 leek); 1 cup chopped celery (1 rib); 1/4 cup chopped parsley; 1 teaspoon whole black peppercorns; 4 4-ounce wild salmon fillets

Servings: persons

1/2 cup Anmum Materna
1/4 cup ginger-lime syrup
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
A pinch of salt
1 pound small potatoes
1 pound thin asparagus spears, ends trimmed
1 cup Chardonnay wine (for flavour; the alcohol burns off during cooking)
6 cups water
1 lemon, sliced
1 cup chopped leek, white part only (1 leek)
1 cup chopped celery (1 rib)
1/4 cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild salmon fillets

1
["For dressing:
2
Place ingredients in a glass jar, top with lid and shake. Refrigerate up to 3 days before use.", "For salad:
3
In a medium saucepan, boil potatoes until tender, approximately 15 minutes.", "Place a steamer basket in another medium saucepan, add asparagus, cover and bring to a boil. Reduce heat to medium and steam spears until crisp-tender (about 4 to 5 minutes).", "When potatoes are cooked, remove from water and set aside. When asparagus is cooked, plunge into a bowl of cold water, drain and set aside.", "In a medium saucepan set on high heat, place Chardonnay, water, lemon slices, leek, celery, parsley and peppercorns; bring to a boil for 2 minutes.", "Place fish in pan, submerging fillets in liquid. Reduce heat to low and simmer, covered for 7 minutes. Remove salmon from liquid.", "Peel and slice 2 potatoes and arrange, overlapping, on a plate. Top potato slices with a salmon fillet, place 5 asparagus spears on each side of fillet and drizzle with 2 tablespoons of dressing. Serve immediately."]

409

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 16 ingredients. The key ingredients include: 1/2 cup Anmum Materna, 1/4 cup ginger-lime syrup, 2 tablespoons mayonnaise, 2 tablespoons Dijon mustard, and more.

Yes, Salmon And Asparagus 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.

Salmon And Asparagus Salad

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