This salad recipe is one of the most heart-healthy salads you can eat. Perfect for a light supper or a lunch, it can be prepared quickly just before serving, or the salmon, potatoes, and asparagus can be prepared up to 1 day ahead, then dressed just before serving.
makes 4 servings
1 lb (500 g) wild salmon fillet
10 oz (315 g) mixed baby salad greens (about 8 cups packed)
Sea salt and freshly ground pepper
1 lb (500 g) small red-skinned potatoes, scrubbed
3 green onions, white and tender green parts, thinly sliced
3∕4 lb (375 g) asparagus, trimmed and cut into 1-inch (2.5 cm) lengths
Preheat the oven to 400°F (200°C).
Season the salmon fillet generously with salt and pepper. Place the salmon in a baking pan and roast until opaque throughout (use a fork to pull apart a flake of flesh and peek), 10–12 minutes. Transfer the salmon to a plate and let cool.
Meanwhile, put the potatoes in a saucepan and add 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 and, when cool enough to handle, peel and cut into slices 1/2 inch (12 mm) thick.
In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm) water to a boil. Add the asparagus to the steamer basket, spread evenly, cover, and steam until tender-crisp, about 3 minutes. Remove the steamer basket from the pan and rinse the asparagus under cold running water until cool. Pat dry.
Cut the salmon into 1-inch (2.5-cm) chunks.
In a large bowl, toss the salad greens with 2 tablespoons of the vinaigrette. Add the asparagus and potatoes along with the remaining vinaigrette and green onions and toss gently. Add the salmon pieces and carefully toss just to gently coat. Serve right away at room temperature.
"Superfoods Cookbook", by Dana Jacobi, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2013).
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