Salmon Red Potato And Asparagus Salad Recipes

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

SALMON POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.

ASPARAGUS AND SMOKED SALMON SALAD

Steps:

• Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
• Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
• In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
• In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

SALMON, ASPARAGUS AND NEW POTATO SALAD

Steps:

• Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.
• Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

WARM POTATO ASPARAGUS SALAD

Steps:

• Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.
• Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.
• Add the onions and parsley to the saucepan and set aside.
• To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.
• Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
• Light a grill with a very clean rack and heat it until very hot.
• Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
• Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
• In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
• When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
• With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.

LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES

Steps:

• Cook the salmon:
• Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
• Meanwhile, make the salad:
• Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
• Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
• Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.