Best 4 Smoked Salmon And Asparagus Salad Recipes

Smoked salmon and asparagus salad is a delightful dish that combines the delicate flavors of smoked salmon and asparagus with a variety of other ingredients to create a refreshing and satisfying meal. This salad is perfect for a light lunch or dinner, and it can be easily customized to suit your own preferences. Whether you prefer a simple salad with just a few ingredients or a more complex dish with a variety of flavors, there is a smoked salmon and asparagus salad recipe out there for you.

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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:

Opt for high-quality ingredients: Use fresh, flavorful asparagus, smoked salmon, and a tangy dressing to elevate the salad's taste.
Prepare the asparagus properly: Blanch or roast the asparagus to achieve the desired texture and color. Avoid overcooking to retain its鮮嫩and crispness.
Use a variety of greens: Mix different types of greens, such as baby spinach, arugula, or mixed salad greens, to add texture and flavor to the salad.
Choose a zesty dressing: Create a dressing that complements the flavors of the salad. Consider using a citrus vinaigrette, a creamy dill dressing, or a tangy mustard dressing.
Garnish elegantly: Top the salad with fresh herbs like dill, chives, or parsley, and add a sprinkle of lemon zest or freshly cracked black pepper for an extra burst of flavor.

Conclusion:

A smoked salmon and asparagus salad combines the delicate flavors of smoked salmon, the鮮嫩of asparagus, and the tanginess of a well-crafted dressing. Its versatility allows for customization, whether you prefer a light and refreshing salad or a more substantial meal. With careful attention to ingredient selection, proper cooking techniques, and a flavorful dressing, this salad can be a delightful dish that impresses guests at any gathering. Enjoy the vibrant flavors and textures of smoked salmon and asparagus salad, and don't forget to experiment with different variations to suit your taste preferences.