Perfect for a light supper or a special lunch, this salad can be prepared quickly just before serving, or the salmon, potatoes and asparagus can be prepared up to a day ahead, then combined with the dressing at the last minute.
1 pound salmon fillet, pin bones removed
Salt and freshly ground pepper
1 pound small, multicolored potatoes
3/4 poundasparagus, tough ends trimmed
FOR THE VINAIGRETTE:
4 dry-packed sun-dried tomato halves
3 tablespoons fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh dill
1 teaspoon grated orange zest
1/2 teaspoon minced garlic
1/4 cup extra-virgin olive oil
10 ouncees mixed baby greens
3 green onions, including tender green tops, thinly sliced
Prepare a charcoal or gas grill for direct-heat cooking over high heat. Alternatively, preheat a stove-top grill pan over high heat. Brush the salmon with oil and season with salt and pepper. Place the fillet on the grill rack or in the pan and grill, turning once, until opaque throughout, about 4 minutes per side.
Transfer the salmon to a plate and let cool to room temperature. Meanwhile, put the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain, cut in half, and set aside to cool completely.
Place the asparagus in a steamer basket over boiling water in a saucepan, cover the pan, and cook until crisp-tender, about 3 minutes. Rinse the asparagus under cold running water until cool. Pat dry and set aside.
To make the vinaigrette, put the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, and let stand for 5 minutes. Drain and cut into 1/4-inch (6-mm) pieces. In a small bowl, whisk together the chopped tomatoes, lemon juice, parsley, dill, orange zest, garlic, 2 Tbsp water, 1/2 tsp salt, and »—› a grinding of pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.
In a large bowl, toss the salad greens with 2 Tbsp of the vinaigrette. Peel off the salmon skin. Cut the flesh into 4 pieces. Divide the salmon, asparagus, potatoes, and greens evenly among 4 plates and drizzle with the remaining vinaigrette. Sprinkle with the green onions and serve.
This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.
Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad