Tested till perfect Salmon, Asparagus and Watercress Salad
Salmon, Asparagus and Watercress Salad
Photography by Matthew Kimura

Salmon, Asparagus and Watercress Salad

Who doesn't love a creamy salad alongside grilled fish? This salad dressing combines buttermilk with a touch of mayonnaise for that creamy taste with far less fat. Capers, fresh parsley and green onion make this a perfect salad topping for greens eaten with barbecued salmon.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

    4 skinless centre-cut salmon fillets (about 6 oz/175 g each)
    1 bunch asparagus, trimmed   
    2 tbsp (25 mL) extra-virgin olive_oil   
    1/2 tsp (2 mL) each salt and pepper  
    4 cups (1 L) each trimmed watercress and torn Boston_lettuce
    4 radishes, thinly sliced   
    4 lemon wedges   
    Dressing:
    1/4 cup (50 mL) chopped fresh parsley   
    1/4 cup (50 mL) buttermilk
    2 tbsp (25 mL) mayonnaise   
    2 tsp (10 mL) each chopped green_onion and drained capers   
    1 tsp (5 mL) white_wine_vinegar  
    Pinch each salt and pepper   
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Preparation

Brush salmon and asparagus with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested and asparagus is tender, 7 to 10 minutes.

Dressing: Meanwhile, in large bowl, whisk parsley, buttermilk, mayonnaise, green onion, capers, vinegar, salt and pepper. Add watercress, lettuce and radishes; toss to coat.

Divide salad, salmon, asparagus and lemon wedges among plates.

More salmon and salad recipes:

Nutritional Information Per serving: about

cal 425 pro 34g total fat 29g sat. fat 5g
carb 7g fibre 3g chol 87mg sodium 495mg

% RDI:

calcium 12 iron 13 vit A 36 vit C 68
folate 99
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