John Myers
Asparagus – Salmon – Salad
The perfect asparagus – salmon – salad recipe with a picture and simple step-by-step instructions.
for the dressing
- 0,5 teaspoon Salt and sugar
- 200 g Smoked salmon
- 2 small Roma heads of lettuce
- 1 piece Small onion, finely chopped
- 2 tbsp Balsamic vinegar
- 2 tbsp Rapeseed oil
- 1 tsp Mustard medium hot
- 1 tsp Dried dill
- 2 tbsp Water
- 1 pinch Salt, pepper, sugar
- 1 Splash Lemon juice
- Clean and peel the asparagus, cut into pieces approx. 3 cm long and cook in boiling water with salt and sugar for approx. 10 – 12 minutes until al dente. Then remove and drain well.
- Mix all ingredients for the dressing well and season to taste. Cut the salmon into bite-sized pieces.
- First arrange the lettuce leaves on a serving plate. Then spread the salmon and the asparagus pieces over it, pour the dressing over it and leave to stand in the refrigerator for about half an hour
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