FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Seafood >  Salmon & Asparagus Salad

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SALMON & ASPARAGUS SALAD WITH PESTO VINAIGRETTE

Simply Salads by Jennifer Chandler
Pesto can be used to garnish so much more than pasta. Use it as a condiment for grilled fish or even as the base of a salad dressing as in this recipe. Making pesto from scratch is a breeze if you have fresh basil. If fresh basil is not available, feel free to use store-bought pesto. Just mix 2 tablespoons of the pesto with 1 tablespoon red wine vinegar and 2 tablespoons extra-virgin olive oil.
Makes 4 Dinner Salads



SALAD

• 4 boneless salmon fillets (4 to 6 ounces each)
• Kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 1/2 bunch (about 1/2 pound) asparagus spears, trimmed
• 1 bag (10 ounces) Hearts of Romaine
• 1/4 cup cherry tomatoes, halved

Preheat oven to 400°E Place the salmon fillets, skin side down, in a shallow baking dish. Season with salt and pepper to taste. Drizzle with the olive oil. Bake until just cooked through and easily flakes to the
touch, about 15 minutes. Remove from the oven and let cool to room temperature. Once the salmon has cooled, gently flake with a fork, discarding the skin.

Cut the trimmed asparagus spears into 1 1/2 inch pieces. In a medium pot bring salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl. Add the Hearts of Romaine, salmon, and cherry tomatoes. Add the vinaigrette to taste and gently toss.
Serve immediately.
 

PESTO VINAIGRETTE

Makes About 3/4 Cup

• 3/4 cup loosely packed fresh basil leaves, rinsed and patted dry
• 1 small garlic clove, minced
• 1 tablespoon finely grated Parmesan cheese
• 1 tablespoon pine nuts, toasted* and cooled to room temperature
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper

In a food processor or blender, puree the basil, garlic, Parmesan cheese, pine nuts, vinegar, and oil until smooth. Season with salt and pepper to taste.


* To toast pine nuts, spread the nuts evenly on a baking sheet and place in a preheated 325 F oven. Toast, stirring occasionally so that they evenly brown, until they start to turn golden and are fragrant, about 3 minutes. Remove from the oven and let cool. Pine nuts can also be toasted in your toaster oven.
 

RELATED RECIPES

  Salads with Seafood   |   Dilled Seafood Salad   |   Calamari & Radicchio Salad   |   Dungeness Crab Louis Salad   |  Crab, Almond Crab Salad   |   Crab, California Crab Salad   |   Crab Salad in Avocado Halves   |   Crab, East Pass Crab Salad   |   Crab, Grapefruit Crab Salad   |   Crab Louis Salad Recipe   |   Crab, Potato 'Louie' Salad  |   Crab Meat and Rice Salad   |   Crab Salad with Honey Vinaigrette   |   Crab, Spring Crab Salad   |   Crabmeat Vidalia Onion & Tomato   |   Crawfish and Rice Salad   |   Cuttlefish Salad   |   Herring, Selyodka Pod Shuboy   |   Asian Lobster Salad   |   Lobster, Carambola Lobster Salad   |   Lobster, Sunshine Lobster Salad   |   Mahi Mahi & Green Papaya Salad   |   Octopus Salad   |   Octopus & Arugula Salad   |   Octopus, Grilled Octopus En Salade   |   Oyster Salad (1875)   |   Oysters, Caesar Salad w/Fried Oysters   |   Pompano Salad   |   Salmon Carpaccio Salad   |   Salmon & Asparagus Salad   |   Salmon, Chilled Salmon Salad   |   Salmon Salad with Blueberries   |   Salmon, Grilled Salmon & Pear Salad   |   Salmon Potato Onion & Pepper Salad   |   Scallops, Calico Scallops Potato Salad   |   Scallops, Portobello Scallop Salad   |   Scallops, Satellite Beach Salad   |   Scallop and Spinach Salad   |   Scallops, Seared with Coriander   |   SHRIMP SALADS >>>>>>>   |   Squid, Spicy Squid Salad   |   Swordfish Salad   |   Thai Seafood Salad   |   TUNA SALAD RECIPES >>>>>  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages