Nouveau Salmon Salad

By á-643

Think spring and think fresh. Think a light and refreshing main-course salad of broiled or grilled salmon atop a toss of asparagus and crisp greens - just the ticket when the heavy foods of winter begin to pall. As for the dressing, buttermilk blends nicely with lemon and dill to coat the greens and complement the salmon's rich flavour. When choosing salmon , note that 4 oz (125 g) portion may seem small but it is in fact quite satisfying, especially if you choose broader pieces near the tail.

Ingredients

• DRESSING:
• 1 lb Asparagus
• 10 cups (2.5 L) Torn salad greens
• 1 cup Sliced Mushrooms
• 3 Green Onions, sliced
• 4 salmon fillets
• 1/4 cup Light Mayonnaise
• 2 tsp Dijon Mustard
• 1/4 tsp Grated Lemon Rind
• 1/4 tsp Each salt and pepper
• Pinch Granulated Sugar
• 1 Clove Garlic, minced
• 2/3 cup Buttermilk
• 1 tbsp Chopped Fresh Dill
• 1 tbsp Lemon Juice

Details

Servings 4

Preparation

Step 1

Snap stem ends of asparagus; cut stalks diagonally into 2-inch lengths. In saucepan of boiling water, cook asparagus for 3 minutes or until tender-crisp; drain and chill in cold water. Pat dry and place in bowl. Add salad greens, mushrooms and onions.

DRESSING: Blend together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic. Remove 1 tbsp; brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.

Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat. Arrange on serving plates. Peel skin off each fillet; place on salad.