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Asparagus and smoked salmon salad recipe

Asparagus and smoked salmon salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

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.

116 people made this

IngredientsServes: 8

  • 500g fresh asparagus, trimmed and cut into 2cm pieces
  • 60g pecans, broken up
  • 4 heads little gem lettuce, rinsed and torn
  • 80g frozen or fresh garden peas
  • 110g smoked salmon, sliced
  • For the salad dressing
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, until just tender. Drain and set aside.
  2. Place the pecans in a frying pan over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
  3. In a large bowl, toss together the asparagus, pecans, lettuce, peas and salmon.
  4. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper. Toss with the salad or serve on the side.

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Reviews & ratingsAverage global rating:(96)

Reviews in English (73)

Really beautiful starter,and so easy to make.I will be making this many times.-07 Feb 2017

by SUEMYERS67

I was going to rate this four starts at first, but after having seconds that had been sitting for 1/2 hour I changed my mind. If you have time to let the flavors blend a bit more it's definitely worth it. We're not huge salmon fans here - it's one of those foods we eat because it's good for you, so any salmon recipe we find where my family says "Hey, this is actually pretty good." gets five stars and is a must-try for salmon lovers. The only addition we made was a can of mandarin oranges with about half the juice - it definitely helped stifle the "fishy" taste even more, and it wasn't bad even before.-07 Jan 2007

by Kim

Excellent! This could be a main course or a side dish to a holiday meal. I used canned smoked salmon. I even left the peas out. Hardly any preparation time and packed with protein, omega 3's, and vitamins.-12 Apr 2006


Recipe Summary

  • 6 cups water
  • 1 pound asparagus, trimmed and cut into 3-inch pieces
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 (1 1/4-pound) skinless salmon fillet
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • ¼ cup thinly sliced red onion
  • Lemon-Dill Vinaigrette

Bring 6 cups water to a boil in a large saucepan. Add asparagus cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water drain and set aside.

Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl toss gently to coat.


Smoked Salmon Salad Dressing

Pile the salad leaves and fennel into the centre of each salmon circle. Directions lightly blend all the ingredients for the dressing and season with salt and pepper.

Nordic Salad With Smoked Salmon And Lemon Dill Dressing Nordic Recipe Healthy Recipes Scandinavian Food

Arrange the smoked salmon in and around the leaves.

Smoked salmon salad dressing. Break the hot smoked salmon into large chunks then scatter over the top along with the spring onions. Drizzle over and around the. Method step 1 mix the ingredients for the dressing.

Top them with small pieces of smoked salmon. Cut the avocado in half remove the seed and the skin and then cut into large chunks. Step 2 to serve arrange the salmon on plates it works out at about 3 slices per person.

Then season to taste. In a large bowl toss together the potatoes asparagus salad leaves herbs and radishes. Instructions to prepare the dressing combine the lemon juice olive oil water mustard maple syrup garlic and fresh dill in a.

Pile up a small portion of the mixed salad leaves in the centre of the plate. Mix the rocket arugula snow pea shoots fresh mint and fresh dill together and then pour over the dressing. Smoked salmon salad with creamy dill dressing kitchen uncorked salt dijon mustard olive oil maple syrup capers white wine vinegar and 6 more smoked salmon salad with farro goat cheese pinch and swirl.

Mix the avocado cucumber and. Season with freshly ground black pepper. Ingredients 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoon chopped dill kosher salt and freshly ground pepper 8 cups baby spinach 7 ounces 6 ounces thinly sliced smoked salmon cut crosswise into 1 2 inch ribbons 1 medium english cucumber peeled halved.

Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. It will keep in the fridge overnight although the flavours will get hotter. Spinach or arugula leaves torn 150g smoked salmon cut into strips 1 tomato cut into cubes 1 red pepper cut into strips 2 tablespoons capers.

Add two thirds of the dressing thoroughly mix through the salad then spread the salad over a large platter. Place a square of ciabatta on each of four plates then top each with a quarter of the smoked salmon. Add the dill to the dressing and shake well to mix.

Then arrange the slices of cucumber followed by sliced salmon as desired on top of the bed of lettuce. Then spoon the dressing. To assemble the salad fill a large bowl or plate with the mixed greens.

4 200g salad greens e g. Once the leaves have been coated sprinkle them over a large plate. Whisk together the salad dressing ingredients.

If you feel it needs more dressing add a little extra but try not to go overboard you want it to be very light. Leftover salad can be stored in the fridge.

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Smoked Salmon Salad with Asparagus & Crème Fraîche (GF)

This healthy and filling smoked salmon salad will quickly become your favorite quick lunch or weeknight dinner. Made with fresh lettuce and green onions, smoked salmon, creamy crème fraîche, and flavorful asparagus, this salad is easy enough for an every day meal but also elegant enough for a party.

How to Prepare Asparagus for a Salad

I’m asparagus crazy right now. It’s probably my favorite spring vegetable because it’s so versatile and flavorful.

It also goes great with salmon, which is why I decided to put it in this smoked salmon salad. I don’t really like raw asparagus that much though, so I prefer to blanch it before putting it in a salad.

Blanching is a culinary term for boiling something (usually vegetables) for a short period of time before transferring it to an ice bath. The ice bath stops the cooking process leaving the veggies crunchy and vibrant.

Since I cut my asparagus before putting it in the boiling water, it only takes 30 seconds for it cook. Easy, right?

What is the Best Type of Salmon to Use for This Smoked Salmon Salad?

As much as I love the thinly sliced salmon that you normally use to top bagels (also known as lox), it won’t work that well in this salad.

Instead I used smoked salmon fillets. As the name implies, they come in large, meaty pieces that you have to break down with your fingers to put in/on salads.

I prefer to use this type of salmon because it keeps its shape better and stands up well to the bold flavor of the asparagus.

What is Crème Fraîche?

Crème fraîche is a delicious French invention that is similar to sour cream.

Unlike sour cream which is made by adding lactic acid to cream or milk, crème fraîche is made by fermenting cream.

This process makes it less tangy and a tad more sweet than sour cream. I’ve seen crème fraîche described as richer and thicker than sour cream, but I disagree. I find crème fraîche to be lighter than sour cream, which is why it goes so well with smoked salmon.

To clarify: crème fraîche does have a higher fat content than sour cream but this doesn’t necessarily translate into heaviness.

If you can’t find crème fraîche where you live, it’s really easy to make at home. Here is a super easy crème fraîche making tutorial.


Ingredients

  • Asparagus tips – 200 grams pack.
  • Thinly sliced radish – 140grams.
  • Fresh potato – 500 grams. (It should be halved).
  • Mixed salad leaves – 250 grams pack. (You need to make sure that it contains young beetroot leaves and watercress).
  • Hot smoked salmon steaks – 8 nos. (The skin needs to be removed).
  • Parsley and mint leaves (picked and roughly chopped) – bunch each.
  • Spring onion – 4 nos. (They should be sliced diagonally).
  • #For dressing purposes#
  • Olive oil – 125 ml.
  • Red chillies – 2 nos.
  • Lemon juice – 3 tablespoons.
  • Wholegrain mustard – 1 teaspoon.

Smoked Salmon Pasta Salad with Asparagus

Smoked Salmon Pasta Salad with roasted asparagus and a creamy pesto sauce is a delicious easy dinner or side dish! You only need a few ingredients and under 30 minutes to make this scrumptious pasta recipe.

I don’t like to toot my own horn, but this Pesto Pasta Salad with Smoked Salmon and Roasted Aspargus is GOOD y’all! It is probably one of my favorite things I’ve made lately, so I hope you will give it a try. I know it sounds kind of fancy, but it’s really easy!

The day I made this, we went to a local farmer’s market in the morning. Are you a good farmer’s market shopper? I’m horrible! I know how to make lists for the grocery store, but when I get to that parking lot full of canopies and produce, I have no idea what to buy. I never have a plan and end up with a bunch of kettle corn and fruit.

On this particular occasion, I bought the boys tickets for the bounce house, two elaborate balloon animals, a pint of strawberries, four tomatoes, and a sack of peaches and plum. Does any of that say “dinner” to you? Of course not, so a few hours later I was making a run to the store for asparagus and onion.

One of these days, I’ll make my weekly dinner menu and list the produce separately. Then I can take that list to the farmer’s market and actually buy ingredients instead of random things that catch my eye. Until then, I’ll be happy with the produce department at my friendly neighborhood grocery store. Oh right, we’re talking about pesto pasta salad here, so let’s get to it!

One thing I want to clarify first: When I say hot smoked salmon, I’m talking about the kind that looks like this:

Please don’t substitute cold smoked salmon, like lox, which you would enjoy on a bagel. The taste and texture won’t be the same, and you might not like the result. Now, let’s get to the tasty, easy pasta salad recipe!


Recipe: Smoked salmon and asparagus tarts

Tender asparagus tips are perfect for baking in a creamy individual smoked salmon quiche.

Preparation: 35 minutes

Cooking: 50 minutes

INGREDIENTS

125g soft and ripe British brie

1 tablespoon chopped dill

175g smoked salmon trimmings

1. Roll out the pastry to a 3mm thickness on a lightly floured worktop and line eight 10cm flan tins. Chill until cold and firm.

2. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Line
each tartlet case with baking parchment and fill with baking beans. Bake for 12-15 minutes until the sides have set. Remove the beans and paper, and cook for another 4-5 minutes until the bases are sandy to the touch. Reduce the oven temperature to 170ºC (150ºC fan oven) gas mark 3.

3. Meanwhile, blanch the asparagus tips for 1-2 minutes until just tender. Drain and refresh under cold running water to stop them cooking. Pat dry with kitchen paper and set aside.

4. Blend the brie with a little of the cream until smooth, then gradually add the remainder along with the eggs and dill. Season.

5. Arrange the smoked salmon and asparagus (trim to fit) in the pastry cases, then pour over
the cream mixture. Return to the oven and cook for 25-30 minutes until golden and lightly set. Serve with a seasonal salad.


Jamie Oliver’s Smoked Salmon and Yorkshire Pudding

This recipe is from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans. I simply served the cooked beetroot as is, without caramelising it as Jamie suggests in his recipe.

Jamie cooks the Yorkie in an oven proof frying pan I don’t have one (yet!) so I cooked it in a cake tin, omitting the first step of cooking the batter in the frying pan on the stove top.

Here is the Jamie original from 15 Minute Meals:

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!

Ingredients

Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour
180g smoked salmon

Asparagus, Beans and Beetroot
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

Sauce
3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard

Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding.


HOW TO MAKE SMOKED SALMON SALAD

First of all, start with your choice of greens or mixed greens. Today I chose spinach and a touch of arugula. Any type of green or lettuce works great here.

First tip is to toss your greens with a tablespoon of blue cheese dressing before adding the rest of your ingredients. This adds so much flavor so PLEASE don’t skimp!

Now add your salad ingredients over the dressed up greens. The sky’s your limit. I added cherry tomatoes, sliced avocados, hard boiled eggs, sliced red onions and my cold smoked salmon. I love curling/rolling the smoked salmon to look like roses.

Finish off the salad with a drizzle here and there of the blue cheese dressing, some more blue cheese crumbles and sweet pomegranate arils. The pomegranate just add a touch of sweet and color to your smoked salmon salad.

Croutons: Cut your pumpernickel slices into squares and each square into two triangles. Bruch the top with olive oil or melted butter and sprinkle a dash of salt, then toast the croutons on a baking sheet for 8 minutes.


Cooking guidelines

Then, the spring onions should be fried for one minute. (You have to make sure that they become soft).

The wine has to be added. You have to boil really hard and approximately, 2 tablespoons must be reduced.

Crème fraiche should be stirred in. Season well. The nutmeg needs to be added.

The next step is to simmer for 2 to 3 minutes until gets thickened. The dill should also be stirred in. Lemon juice needs to be squeezed in as well. Set aside.

The shelled broad beans should be blanched in boiling water for 2 to 3 minutes.

The next step is to drain into a sieve. In order to cool down, you have to hold it under the running cold water. You must drain it again.

Then, the outer hard skin should be peeled off. Make a small nick in the tops and the beans should be popped out.

Now, the asparagus should be trimmed. (They should be cut into halves or thirds).

The pasta needs to be cooked in salted boiling water according to the instructions on the pack.

The asparagus should be added 3 minutes before the end of cooking time. Slightly under-cook the pasta. (Al dente). You need to drain properly. Reserve some pasta water.

Then, asparagus and hot pasta should be tossed with smoked salmon, sauce and drained broad beans.

You have to loosen with one or two tablespoons of pasta water if required. The heat of the pasta must reheat the sauce.


Watch the video: Losos na paradajkách s čiernymi olivami a tymiánom z Paradajkova (May 2022).