Asparagus Halibut Salad
This recipe makes 4 servings
Ingredients
- 1 lb asparagus spears
- 10 cup torn salad greens.php">greens
- 1 cup sliced mushrooms
- 3 green onions, sliced
- 4 halibut fillets, (1 lb / 500 g)
- Dressing:
- 1/4 cup light mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch granulated sugar
- 1 clove garlic, minced
- 2/3 cup buttermilk
- 1 tbsp chopped fresh dill
- 1 tbsp 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.
- Keywords : Salad; Halibut; Asparagus; Mayonnaise; Broil; Mushrooms; Dijon mustard;
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