Spring is in the air and what better way to celebrate than a bright green salad with yummy local organic greens, veggies and fish? This dish makes a great light main dinner course or an impressive brunch meal for weekend guests. Prepare the salmon and asparagus ahead of time
Recipe: Green salad with salmon & asparagus
Recipe Type: Entree
Cuisine: local, northwest
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Prep time:
Cook time:
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Serves: 4
Kingfisher Farm’s local/organic gourmet salad greens form the perfect base for spring asparagus and northwest wild salmon. Get creative and add fresh chopped herbs or edible spring flowers from your garden as a garnish.
Ingredients
- 4 salmon fillets, 4 ounces each
- 1 pound fresh asparagus stalks
- 1 pound Kingfisher Farms amazing mixed Spring greens
- 12 ripe cherry tomatoes cut in half
- 1/3 cup mayonnaise or sour cream
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- sea salt and cracked pepper to taste, sesame seeds to garnish
Instructions
- Preheat oven to 450 degrees. Season 4 salmon fillets (6 to 8 ounces each) with salt and pepper. Roast on an oiled baking sheet until fish flakes easily, 8 to 10 minutes.
- Rinse asparagus and tie together with cotton twine at top and bottom of stalks. Remove woody ends with a knife. Set upright in 2 inches of simmering water and cook, covered, for 2-4 minutes or until bright green and tender. Remove from water and cool in a bath of ice water.
- Cut cooked, cooled asparagus into 4-inch spears.
- To make dressing, combine mayonnaise (or sour cream,) lemon juice. Dijon mustard and salt and pepper. Stir until smooth.
- Divide greens between 4 large plates. Top each with a salmon fillet and 4-6 asparagus spears and cherry tomatoes. Drizzle with dressing and top with sesame seeds (optional)