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Roasted Salmon and Asparagus Salad with Mustard Vinaigrette
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| (Makes 2 servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook. I originally made this recipe using the method in the cookbook of marinating the salmon and cooking the asparagus and fish separately, but now I prefer simply rubbing the salmon with fish rub and roasting both asparagus and salmon in the oven. I'll include both instructions so people can do it either way.) Salad Ingredients: | |
| 2 | salmon filets, (I used frozen salmon, thawed overnight in the refrigerator) |
| Fish rub or marinade for seasoning salmon (see below) | |
| 10 stalks | fresh asparagus, (or more) |
| about 1 T | olive oil to drizzle over asparagus for roasting |
| Baby greens salad mix of your choice, about 3-4 cups fresh ground black pepper for seasoning salad if desired Dressing Ingredients: | |
| 1 1/2 T | white wine vinegar |
| 2 tsp. | stone ground mustard |
| 4 T | extra virgin olive oil |
| Marinade Ingredients if marinating salmon: (Instead of marinating, you can also simply rub the salmon with olive oil and fish rub. I like both Szeged Fish Rub and Kirkland Herbed Seafood Rub.) | |
| 1 T | olive oil |
| 1 T | fresh lime juice |
| 1/2 teaspoon | smoked paprika |
| 1/2 tsp. | garlic powder or finely diced fresh garlic |
Updated Instructions if using Fish Rub and Roasting both asparagus and Salmon:
Preheat oven to 450F/230C. Spray a roasting pan with olive oil or nonstick spray. Rub the salmon with olive oil and fish rub and let it come to room temperature while you start to cook the asparagus.
Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and drizzle with olive oil. Start roasting the asparagus while you mix the white wine vinegar and mustard and then whisk in olive oil to make the vinaigrette.
After about 10-15 minutes (depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan. Cook salmon (and asparagus) about 10 minutes, or until the salmon feels firm but not hard to the touch when you press it with your finger.
Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates. Put half the asparagus on each plate, topped with a piece of salmon. Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.
Original Instructions for Marinating Salmon and Cooking Asparagus and Salmon Separately:
Mix marinade ingredients. Place salmon filets in glass dish and pour marinade over, turning to coat both sides. Let marinate in refrigerator 1 hour.
Preheat oven to 450 F/230C. Snap each piece of asparagus so it breaks off where the tough end is. Put asparagus pieces in baking dish, drizzle with olive oil and roast 20-25 minutes, turning once.
While asparagus cooks, take fish out of refrigerator and let come to room temperature. Heat stove-top grill pan or gas grill. Cook salmon 4-5 minutes per side, until barely firm to the touch. Don't overcook.
To serve, toss salad greens with about 2 T of dressing. Arrange greens on 2 plates and put asparagus spears over greens. Put salmon on top and drizzle a small amount of dressing over. (You may not need all the dressing.) Serve immediately, with fresh ground black pepper if desired.
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