Jim Coleman Recipes

Salmon and Asparagus Salad

For this recipe you will need:

Dressing:

Zest of 2 large limes
Juice of 1 lime
1/2 tbsp. capers
2 1/2 tbsp. Dijon mustard
2 tbsp. chopped fresh tarragon
1 tsp. Sugar
salt & pepper to taste
1/3 cup olive oil

To prepare this recipe:

1. In a mixing bowl, add all ingredients except for the olive oil and blend well.

2. Add the Oil to emulsify

Salad:

1 lb. Salmon fillet
1/2 cup white wine
1 lb. Small new potatoes, quartered
1 lb. Asparagus, trimmed and cut into 2 inch pieces
1 head green leaf lettuce
2 hard boiled eggs, shelled and cut into quarters

To prepare this recipe:

1. In a non-stick skillet over medium high heat, bring the wine to a boil and add the salmon. Reduce to a simmer and cover and simmer for 8-10 minutes until the fish is done.

2. In a medium size sauce pan, add enough water to cover the potatoes and boil over high heat for 10-15 minutes or until tender. Strain and keep warm.

3. In the same sauce pan add water and asparagus and steam for 3-4 minutes or until tender. Cool under cold water and set aside.

4. Remove the leaves from the lettuce, wash and evenly divide onto four plates, piling up.

5. In a mixing bowl, toss the egg with the asparagus and dressing. Flake the salmon in large chunks. Pour over lettuce and drizzle with remaining dressing.