The most recent issue of Southern Living popped into my mailbox a few days ago; this recipe that featured broiled salmon nuggets and a refrigerator-crisper bin of items such as asparagus, radishes, and edamame really called to me to jump into immediately. Not only was this jewel prep-time fast, it also was a bright garden full of health and flavor.
The Creamy Herb Dressing made from buttermilk, mayo, and fresh herbs was the crowning touch on this menu item, which was pulled together in 20 minutes, just as the magazine article advertised. Perfect time-frame for my life!
Spring Salmon and Vegetable Salad
1/2 pound fresh asparagus
1 cup sugar-snap peas
1 1/4 pound skinless salmon fillets, cut into 2-inch chunks
1/2 teaspoon salt (I used salt substitute)
1/4 teaspoon black pepper
6 cups chopped romaine lettuce hearts
1/2 cup uncooked shelled fresh or frozen edamame, thawed
1/4 cup sliced radishes
Creamy Herb Dressing (see below)
Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces; cook with sugar-snap peas in boiling salted water for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or to desired degree of doneness. On a serving plate arrange lettuce, edamame, radishes, asparagus mixture, and salmon. Drizzle salad with dressing.
Creamy Herb Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
1 tablespoon fresh lemon juice
salt (or salt substitute) and pepper (to taste)
Whisk all ingredients together. Chill 30 minutes.
Makes 4 to 6 servings. (Source: Southern Living, March 2013)
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