May 24, 2017

Salmon, Potato & Asparagus Salad

Making a good salad is a bit of an art! Honestly, it took me years of practice to graduate from salads that are simply chunks of iceberg lettuce with a few sad pieces of cucumber and tomato drenched in dressing.

Because I’m an active person, with a large appetite, salads must be filling to be considered a meal. To achieve this I strive to use a variety of vegetables with the addition of protein, carbohydrates and healthy fats. This salad nails all of that criteria!

My husband also asks me to make it for him practically weekly, so that’s proof it’s definitely a hearty meal.

With summer around the corner, this is the perfect healthy dinner that you can throw together with minimal effort. Feel free to play with the ingredients and use leftovers. I will often use leftover salmon (or even chicken breast) and potatoes that are in my fridge, making this a 10 minute meal. Less time in the kitchen and more time in the sunshine 🙂

Ingredients

Salad

  • 3-4 (individually portioned) wild salmon filets
  • 500 g (approximately 2 cups heaping) small red skinned potatoes
  • 1/2 bunch of asparagus, trimmed
  • 300 g (approximately 8 cups packed) mixed baby salad greens
  • 3 green onions, thinly sliced
  • sea salt and pepper
  • lemon vinaigrette

Lemon Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon finely chopped, fresh flat leaf parsley
  • 1 teaspoon grated lemon zest
  • 1 small clove minced garlic
  • ½ teaspoon stevia
  • sea salt and pepper, to taste
Directions

In a small bowl, whisk together all ingredients for the lemon vinaigrette. Season with salt and pepper and add a tablespoon or two of water if desired. Set vinaigrette aside.

Fill a small pot with salted water. Add the potatoes into the water and ensure there’s enough water in the pot to completely cover the potatoes. Bring to a boil over high heat then reduce to medium heat and cover. Let simmer until potatoes are tender and can be pierced with a knife, approximately 15 minutes. Drain, let cool and chop potatoes into quarters or ½ inch chunks.

While the potatoes are simmering, generously season the salmon filets with salt and pepper. Grill salmon on the barbecue (skin side down) until opaque throughout, approximately 12 minutes. Transfer the cooked salmon to a plate and let it cool.

Fill a large saucepan with 1 inch of water and bring to a boil on medium-high heat. Add the asparagus and blanch for approximately 3 minutes. Remove the asparagus and rinse with cold water. Pat dry and chop into 1 inch pieces.

Cut the salmon into 1 inch chunks.

In a large bowl add the salad greens, asparagus and potatoes. Pour about ¼ cup (or more if desired) of the lemon vinaigrette on top and gently toss. Add the salmon pieces and green onions and toss again, just to coat. Serve immediately.

NOTE: You will most likely have leftover vinaigrette. Place in an air tight container and refrigerate. It should keep for about a week.

Makes 4 Servings

 

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