Here's another simple and easy recipe for the salad lovers out there. This Hot-Smoked Salmon Salad with Asparagus is made with fresh and crunchy vegetables, protein and essential omega-3 fat packed salmon, and nutrient-rich eggs. This salad is ideal for lunch or dinner, as it can be prepared within 20 minutes. Serve it with German-style rye bread, as we did here, or add some new or baby potatoes (boiled in salty water) to make this salad a more filling meal.
Hot-Smoked Salmon Salad with Asparagus
PREP TIME: 5 min
TOTAL TIME: 20 min
SERVINGS: 2
INGREDIENTS
- 100g hot-smoked salmon
- 1 bunch of asparagus
- ½ head lollo rosso lettuce
- 2 small tomatoes
- 2 radishes
- 2 spring onions
- 2 soft-boiled eggs
- 2 tbsp cress
- 1 tbsp olive oil
- salt and pepper
Honey-mustard dressing:
- 1 tbsp honey
- 1 tsp wholegrain mustard
- 2 tbsp white wine vinegar
- salt and pepper to taste
- 50ml vegetable oil
DIRECTIONS
1. To make the soft-boiled eggs, place the eggs into a pan of boiling water and cook for 6 ½ minutes. Remove the eggs from the pan and let them cool under cold running water. Clean the eggs and set them aside.
2. Wash and clean all the vegetables. Cut the asparagus into bite-size pieces, shred or tear the lettuce, slice the tomatoes, radishes and spring onions.
3. Heat the olive oil in a skillet or frying pan on medium heat and pop in the asparagus, season with salt and pepper, and gently fry for about 5 min, until tender.
4. To make the honey-mustard dressing, mix all the ingredients in a small bowl and set aside.
5. Prepare 2 dinner plates or salad bowls to assemble the salad, dividing each ingredient in two. First, add the lettuce, then the pan-fried asparagus, followed by the tomato and radish slices. Then, add the hot-smoked salmon pieces, sprinkle with spring onions and cress. Finally, add the soft-boiled eggs on top, cutting them through the middle. Finish with a generous drizzle of honey-mustard dressing.
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