Tuesday 8 May 2018

Asparagus, radish and salmon green salad

10 minutes to prepare Serves 4


Respect salad eaters

Summer is coming and the sunny, warm days may inspire changes in your eating and cooking preferences.
Being so nice out and full of opportunities to get outside and be with family, summer is not the time for elaborate meals that require stoves and ovens because...who wants to spend the time on a long, elaborate recipe when there are about a million other things you could be doing?
Therefore, I recently researched summer salads for new ideas and discovered a few beautiful recipes I look forward to trying.

Summer salads might look like a waste of time because most of the time I'm perfectly content cutting up a ripe tomato and seasoning it with olive oil. Or slicing up some lettuce and drizzling it with balsamic vinegar.
For more flavorful salads, I love making a good chopped salad with cereals, fish and maybe dried fruits, but generally simplicity rules in the summer when the produce is so darn good. And when simplicity rules, sometimes boredom can set in more quickly than it should.
If this is the case for you as well, today's recipe is the answer for a summer salad wake-up call!

Here's what you will need for the 4-serving recipe:

700 g salmon fillets
600 g asparagus
100 g fresh spinach
100 g g  rocket salad
10 radish
100 ml white dry wine
1 lemon juice
EVO oil
salt and pepper

  1. Remove the skin from salmon fillets and cut them into pieces
  2. Place salmon in a large bowl, simmer it with white wine and season it with salt and freshly ground pepper.
    Let the salmon to marinate for about 1 hour
  3. Meanwhile, rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
  4. Peel asparagus' tough outer skin
  5. Pour 1 l of water in a large pot and bring to boil. As soon as the water boils, dip asparagus in the pot, and go on with the cooking for about 6 minutes
  6. Wash the rocket salad and spinach leaves under running water. Cut the leaves into 1-inch lengths. Place the vegetables in a large bowl
  7. Drain asparagus and dip them in cool water to stop the cooking and keep them crispy
  8. Once the 1-hour time has passed, release the salmon from the wine. Dry it with a kitchen towel
  9. Cook the salmon fillets on a non-stick grill pan for about 4 minutes
  10. Wash radish and cut them into thin slices. Place asparagus on a cutting board. Separate the stems from the tips, then chop the stems into thin slices while keeping the tips aside
  11. Prepare the sauce: in a small bowl, emulsify the lemon juice with 4 tablespoons of EVO oil. Add salt and stir to mix
  12. Arrange your salad: add asparagus and radish to the mix of rocket salad and spinach. Add grilled salmon and flavor everything with the sauce. Stir gently and bring to the table!

    In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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