This recipe caught my eye and I knew I wanted to try it this week. I had sockeye salmon in the freezer which I let thaw in the fridge today. We all appreciate those meals which come together quickly. The salmon roasted in the oven while I mixed up the salad. This is definitely a 30-minute meal. The asparagus salad is amazing and remember to get a bite of salad with every bite of salmon! So healthy and fresh tasting. Yum!
For the salad dressing:
2 T. EACH white wine vinegar and olive oil
1 T. EACH minced shallots and fresh tarragon
1 t. EACH Dijon mustard and raw honey
For the salad:
1 bunch asparagus (1 lb.), trimmed and cut into bite-sized pieces
1 cup fresh parsley leaves
For the salmon:
4 skinned wild salmon fillets (4 - 6 oz. each)
1 T. olive oil
Salt and black pepper
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Whisk together, the vinegar, oil, shallots, tarragon, Dijon, and honey for the vinaigrette. Season with salt and pepper.
Blanch asparagus in a pot of boiling salted water until crisp-tender, 30 – 60 seconds; transfer to an ice water bath to stop the cooking. Drain and pat dry.
Toss asparagus and parsley with vinaigrette just before serving.
For the salmon, pat fillets dry; rub both sides with oil and season with salt and pepper.
Arrange fillets on prepared baking sheet. Roast fillets until the thickest part are still translucent and a thermometer inserted into center registers 125 degrees for medium-rare; about 8 minutes.
Top fillets with salad.
From Cuisine at Home Issue No. 134 March/April 2019
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