Salmon, Asparagus and Watercress Salad
Salmon, Asparagus and Watercress Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 425 |
| pro | 34 g |
| total fat | 29 g |
| sat. fat | 5 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 495 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 13 |
| vit A | 36 |
| vit C | 68 |
| folate | 99 |
- Portion size: 4
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.
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
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:
- Salmon Pasta Salad
- Smoked Salmon Salad
- Salmon and Sour Cream Potato Salad
- Roasted Salmon, Bacon and Spinach Salad
- Salmon Pitas with Celery Heart Salad
Source : Canadian Living Magazine: August 2008
