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Member recipe

Salmon & Asparagus Salad

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(1 ratings)

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Serves 2

Smoked Salmon & Asparagus in a Spinach and Shallot salad, with a Dill, Mustard and Worcester Sauce dressing

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  • 100g Smoked Salmon
  • 125g Asparagus Tips
  • 1tsp Extra Virgin Olive Oil
  • 2 handfuls of Spinach Leaves
  • 1 handful of Rocket Leaves
  • 50g beanspouts
  • 4 shallots
  • 2 tomatoes
  • 40g flaked almonds
  • 2 tbsp low-fat mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Worcester Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp dried dill
  • 1/2 black pepper


    1. Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
    2. Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
    3. Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
    4. Toss spinach and rocket together, and slice tomatoes.
    5. Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
    6. Slice salmon and arrange with asparagus on top of salad
    7. Add dressing and garnish with almond flakes

Comments, questions and tips

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18th Dec, 2012
Smoked salmon is one of my favorite foods, so there was little chance I wouldn't love this recipe, and as it turns out I'd rank it a 5-star success! The key to this recipe is really investing a little extra in good quality salmon. It makes all the difference. The delicately smooth, salty salmon is contrasted by the crunchy, sweet asparagus, juicy tomatoes, and crisp spinach. The bitterness of the lemon and rocket, and spicy mustard, is the kind of extra 'kick' I like most in this salad -- sometimes a little spice goes a long way.
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