Asparagus Halibut Salad
Servings: 4
Ingredients:
-
1 lb (500 g) asparagus
10 cup (2.5 L) torn salad greens
1 cup (250 mL) sliced mushrooms
3 green onions, sliced
4 halibut fillets (1 lb / 500 g)
Dressing:
1/4 cup (50 mL) light mayonnaise
2 tsp (10 mL) dijon mustard
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Pinch granulated sugar
1 clove garlic, minced
2/3 cup (150 mL) buttermilk
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) lemon juice
Preparation:
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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