Salmon and Asparagus Salad
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| Salmon and Asparagus Salad |
ingredients
- 5 ounces salad greens
- 16 asparagus stalks
- 1 large bulb fennel, sliced thinly (about 12 ounces)
- 4 four-ounce salmon fillets
- 1 teaspoon Dijon mustard
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 4 tablespoons olive oil
- 1 tablespoon salad herbs, minced
- 1 orange, peeled and sliced
- Salt and pepper
cooking instructions
In a
bowl mix the mustard, juice, oil, zest, herbs, and
season
to taste.
Preheat
a steamer. Trim the asparagus and place them in
the
steamer basket. Cook until barely tender. Transfer the
asparagus
to a platter and let cool.
Season
the salmon fillets
and add to the steamer basket.
Top
with the fennel slices and steam until cooked through,
about
10 to 12 minutes. Time may vary based on the
thickness
of the fillets.
the thickness
of the fillets.
Mix
the dressing with the greens. Divide equally among
four
plates. top with the fillets,
fennel, asparagus, orange
slices,
and serve immediately.
 |
| Salmon and Asparagus Salad |
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