Salmon Salad with Basil Vinaigrette
By KSmitherman
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Ingredients
- Basil Vinaigrette (recipe)
- 3 About 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh basil
- 1 small clove garlic, minced
- 1 teaspoon minced fresh chives
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all ingredients in small bowl; stir until blended.
- 1 pound asparagus, trimmed
- 1 ‑1/4 teaspoons salt, divided
- 1 pound salmon fillets
- 1 ‑1/2 teaspoons olive oil
- 1/4 teaspoon black pepper
- 4 lemon wedges
Details
Adapted from recipes.howstuffworks.com
Preparation
Step 1
Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.
Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)
Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.
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