Salad plate with asparagus, salmon and toast
Salad plate with asparagus, salmon and toast is a recipe featuring fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls mixed salad (e.g., lamb's lettuce, frisée, oak leaf)
- 150 ml buttermilk
- 2 tbsp herb vinegar
- Salt
- Pepper (freshly ground)
- 1 tsp Honey
- 750 g green asparagus
- 600 g salmon fillet
- 1 Lime (juice)
- 2 tbsp Rapeseed oil
- 4 slices toast bread
- a pinch chili flakes
- cress for garnish
Instructions
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1.
Wash, trim and shake dry the salad leaves, then cut into bite-sized pieces. Whisk together buttermilk, herb vinegar, salt, pepper, and honey to make a dressing and adjust seasoning.
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2.
Rinse the asparagus, trim the tough ends, and boil in salted water for about 8 minutes until al dente.
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3.
Pat salmon fillet dry, season with salt and pepper, drizzle lime juice over it. Heat rapeseed oil in a skillet and sear salmon pieces on all sides for 1–2 minutes, then remove from heat and let rest to finish cooking.
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4.
Toast bread slices in a toaster, cut diagonally into halves, and arrange on plates. Top with salad, drained asparagus, and salmon. Drizzle dressing over the dish, sprinkle chili flakes and cress, and serve immediately.
