Best 4 Asparagus And Smoked Salmon Salad Recipes

Welcome to the delightful world of asparagus and smoked salmon salad! This vibrant and flavorful dish combines the tender crunch of asparagus with the rich, smoky taste of salmon. Whether you're seeking a refreshing summer lunch or a light and elegant dinner option, this salad is sure to tantalize your taste buds and leave you craving more. So get ready to embark on a culinary journey as we explore the best ways to prepare this delectable delicacy.

Here are our top 4 tried and tested recipes!

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia

Categories Salad Dressings

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Steps:

Partially fill a large frying pan with water. Bring to a boil over high heat.
Fill a bowl with ice water.
In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

ASPARAGUS AND SMOKED SALMON SALAD RECIPE

Asparagus and Smoked Salmon Salad Recipe image

Provided by classycook

Number Of Ingredients 11

Ingredients

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans or walnuts, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 T. honey or 1 T. sugar

Steps:

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

SMOKED SALMON AND ASPARAGUS SALAD

SMOKED SALMON AND ASPARAGUS SALAD image

Categories Salad Vegetable

Yield 4 persons

Number Of Ingredients 7

Ingredients

24 asparagus
3 tbsp balsamic vinegar
8 tbsp olive oil
100 g parmesan cheese in thin slices
8 thin slices of smoked salmon
50 g roasted pine nuts
cream of balsamic, salt, pepper

Steps:

Cut asparagus in four and cook in salted boiling water for 2 minutes. Mix the hot asparagus with oil and vinegar and season to taste with salt and pepper. Put salmon and asparagus on a serving plate, sprinkle with cheese and pine nuts. Drizzle cream of balsamic.

ASPARAGUS AND SMOKED SALMON SALAD

Asparagus and Smoked Salmon Salad image

This is one of our favorites! A truly fabulous, tasty salad!

Provided by MommyBennett

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound asparagus, trimmed and cut into 1-inch pieces
½ cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
½ cup frozen green peas, thawed
¼ pound smoked salmon, cut into 1-inch chunks
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Steps:

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 7 g, Cholesterol 3.3 mg, Fat 12.9 g, Fiber 3.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 303.7 mg, Sugar 2.5 g

Tips:

Choose fresh, tender asparagus for the best flavor and texture.
To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process.
Use a variety of greens in your salad, such as arugula, spinach, or mixed greens.
Add other vegetables to your salad, such as tomatoes, cucumbers, or radishes.
Use a good quality smoked salmon for the best flavor.
Make your own dressing or use a store-bought dressing that you like.
Serve the salad immediately or chill it for later.

Conclusion:

Asparagus and smoked salmon salad is a delicious and healthy salad that is perfect for lunch or dinner. It is easy to make and can be customized to your liking. With its bright colors and flavors, this salad is sure to impress your guests.