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Salmon and Asparagus Salad

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Recipe By Chef Jim Coleman

Try this elegant but easy salad reminiscent of a Nicoise.


For the Dressing:

  • Zest of 2 large limes
  • Juice of 1 lime
  • ½ tablespoon capers
  • 2½ tablespoons Dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon sugar or sugar substitute
  • salt & pepper to taste
  • 1/3 cup olive oil

For the Salad:

  • 1 pound salmon fillet
  • ½ cup water
  • 1 pound small new potatoes, quartered
  • 1 pound asparagus, trimmed and cut into 2 inch pieces
  • 1 head green leaf lettuce
  • 2 hard boiled eggs, shelled and cut into quarters


    1. In a mixing bowl, add all the dressing ingredients except for the olive oil and blend well.
    2. Add the oil to emulsify, and set aside.
    3. Then, in a non-stick skillet over medium high heat, bring the wine to a boil and add the salmon. Reduce to a simmer and cover and simmer for 8-10 minutes until the fish is done.
    4. In a medium size sauce pan, add enough water to cover the potatoes and boil over high heat for 10-15 minutes or until tender. Strain and keep warm.
    5. In the same sauce pan add water and asparagus and steam for 3-4 minutes or until tender. Cool under cold water and set aside.
    6. Remove the leaves from the lettuce, wash and evenly divide onto four plates, piling up.
    7. In a mixing bowl, toss the egg with the asparagus and dressing. Flake the salmon in large chunks. Pour over lettuce and drizzle with remaining dressing.
Photo by Flicker user christian.rhein / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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