Satisfying salmon salad is a recreation of time in Paris
Salmon salads can be so satisfying for a light lunch or dinner. My mom used canned salmon as the foundation for this salad. I’ve improved the quality by slow roasting fresh salmon fillets.
Roasting the salmon at a low temperature ensures a silky texture and that it is evenly cooked through and tender. For years, my go-to method was poaching salmon in water. I have found slow roasting is now my preferred method and is much less cleanup than poaching it.
Years ago, I enjoyed a similar salad on a gorgeous spring day at a Paris cafe. This is my recreation of that sweet Paris memory (and of my mom).
Buttery yellow potatoes give the salad a superb flavor with their unique creamy texture.
The asparagus don’t need to be peeled since
SPRING SALMON SALAD
Makes: 4 servings
For the salad:
1 pound salmon filet
Lemon juice
Salt and pepper
¾ pound thin asparagus, trimmed and cut into 1 -½-inch pieces
1 tablespoon olive oil
¾-pound golf-ball size yellow potatoes, unpeeled
2 large eggs
For the dressing:
¼ cup fresh lemon juice
1 garlic clove, minced
1 tablespoon drained capers, well drained and rinsed
3 tablespoons finely chopped fresh dill 2 tablespoons finely chopped parsley 1 teaspoon finely chopped lemon zest
¼ teaspoon salt
⅛ teaspoon pepper
½ cup olive oil
To garnish:
1 head of red leaf lettuce, cleaned and torn into 2-inch pieces or small bag of spring mixed greens
Red and yellow teardrop cherry tomatoes
1. Preheat oven to 275 degrees. Place the salmon on a parchment lined baking sheet and sprinkle lemon juice and salt and pepper on top. Scatter the asparagus pieces next to the salmon. Drizzle the olive oil over they are thin. This salad’s piquant herbed dressing is a zesty complement to the vegetables and salmon. Serve this on a platter with crusty French bread. A rich, nicely oaked chardonnay will pair well.
asparagus and toss to evenly coat. Sprinkle with salt and pepper. Slow roast the salmon for about 22 to 26 minutes, depending upon how thick it is.
2. Check to see the interior is just cooked through. Cool and remove the skin (if any) and brown part of the flesh, and break it into 1 ½-inch pieces and place in a bowl. Remove the asparagus pieces and add to the bowl. Reserve.
3. In a large saucepan of boiling water, cook the potatoes until they are tender but slightly resistant when pierced with a fork, 15 to 20 minutes, depending on how large they are. Drain and cool, then cut into 1 ½-inch strips. Place in the bowl with the salmon and asparagus. Refrigerate.
4. Cook the eggs: Place the eggs in a pan of cold water to cover and bring to a rolling boil. Turn off the heat and cover the pan for 9 minutes. Cool the eggs under cold running water. Peel and cut into quarters. Reserve.
5. For the dressing, combine all the ingredients in a blender or food processor fitted with a metal blade and blend until creamy. Taste for seasoning.
6. Add ⅓ cup of dressing to the salmon, potatoes and asparagus, and toss to combine. Add salt and pepper to taste.
7. To serve, arrange lettuce leaves on each serving plate or bowl, or on a large platter. Place some salmon salad on top and then garnish with alternating egg quarters and red and yellow cherry tomato halves. Serve remaining dressing on the side.