Asparagus Halibut Salad

Author: Canadian Living

  • Portion size 4 servings


  • 1 lb asparagus spear
  • 10 cups torn salad greens
  • 1 cup sliced mushroom
  • 3 green onions sliced
  • 4 halibut fillets (1 lb / 500 g)
  • 1/4 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch granulated sugar
  • 1 clove garlic minced
  • 2/3 cups buttermilk
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice


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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Asparagus Halibut Salad