Salad with smoked salmon and asparagus. Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works well on the side or as a main dish. This salad was the hit of the dinner Excellent taste hint of lemon yummy salmon taste and enjoyable way to introduce asparagus. For the salad, place the fennel, potato and asparagus into the bowl with the dressing and mix well to coat.

Pecans, asparagus and smoked salmon are lovely mixed together with a delicate dressing in this quick and easy salad that works well as a side or as a light main. People have mixed feelings about asparagus, and it's really quite understandable. Let's have a moment of honesty here: However healthy it is, it We'll get into those in a minute, but first we want to convince you to eat more asparagus by making this Smoked Salmon with Asparagus and Egg Salad. You can cook Salad with smoked salmon and asparagus using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Salad with smoked salmon and asparagus

It's 5 of small new potatos.
You need 1 of small bunch asparagus.
Prepare 1 of salad onion.
It's 2 of tomatoes.
You need 1 sprig of fresh sage (or other herb).
Prepare 50 gr of smoked salmon.
You need 1 of lemon.
It's 1 bunch of fresh coriander.
You need of Salt flakes and black pepper.
Prepare of olive oil.

Avocado, Asparagus and Smoked Trout Salad. Lay the asparagus on a foil-lined baking sheet. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the Once the asparagus have cooled, wrap each spear in a slice of smoked salmon.

Salad with smoked salmon and asparagus instructions

Scrub and cut the potatoes in half (or smaller if they aren't as little as these) and boil in a pan of salted water with a little oil for about 7 minutes until tender (but not too soft).
Put the kettle on to boil. Wash and cut the asparagus and oniones and sauté in a pan for 2 to 3 minutes. The asparagus should be crunchy and the onion should not be cooked long enough to go translucent. Turn the heat off..
Pour the boiling water from the kettle into a bowl and plunge the tomatoes in for a couple of minutes.
Drain the pototoes and add the chopped sage.
Cut the salmon into small strips and squeeze the lemon juice over them. Add to the pan of asparagus and onion.
Add the potatoes too and stir (no heat).
Skin and chop the tomatoes. Add to the pan and give a good stir.
Put in a bowl. Sprinkle with salt and black pepper and add lots of fresh coriander (or another fresh Summer herb if you are in the anti-fresh coriander brigade). Enjoy!!.

Arrange on a serving platter and serve at room temperature. Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables. Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Sprinkle salmon with sea salt and pepper. Transfer salmon to plate; cool slightly.