Tested till perfect Asparagus Halibut Salad

Asparagus Halibut Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbasparagus spearasparagus spears
  • 10 cup 10cuptorn salad greens
  • 1 cup 1cupsliced mushroommushrooms
  • 3 3green oniongreen onions, sliced
  • 4 4halibut fillethalibut fillets, (1 lb / 500 g)


  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tsp 2tspDijon mustard
  • 1/4 tsp 1/4tspgrated lemon rind
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchgranulated sugar
  • 1 1clove garliccloves of garlic, minced
  • 2/3 cup 2/3cupbuttermilk
  • 1 tbsp 1tbspchopped fresh dill
  • 1 tbsp 1tbsplemon juice
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Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths. In saucepan of boiling salted water, cook asparagus for 3 minutes or until tender-crisp; drain and cool in cold water. Pat dry and place in bowl. Add salad greens, mushrooms and onions.

Dressing: In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic. Remove 1 tablespoon; brush over top and sides of fish. Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.

Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat. Arrange greens on plates. Peel skin off each fillet and discard; place on salad.

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