Dinner: Easy One Pan Salmon and Asparagus Recipe
Salmon and Asparagus Salad
2 tbsp. capers
2 tbsp. Dijon mustard with seeds
2 tbsp. chopped fresh dill
1 tsp. sugar
1/4 tsp. coarsely ground black pepper
1 tsp. whole black peppercorns
small red potatoes
head green-leaf lettuce
large hard-boiled eggs
- Prepare Caper Dressing: From lemons, grate 1 teaspoon peel and squeeze 1/3 cup juice. In small bowl, combine lemon juice and lemon peel with capers, mustard, dill, sugar, salt, and ground pepper. With wire whisk, slowly beat in olive oil until mixture thickens slightly. Set dressing aside.
- Prepare Salmon: Remove any small bones and skin from salmon fillet. In 10-inch skillet, heat 1 inch water to boiling over high heat. Add salmon fillet and peppercorns; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until fish turns opaque throughout. Drain fish; refrigerate until ready to assemble salad.
- Meanwhile, in 3-quart saucepan, heat unpeeled potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, 15 to 20 minutes. Drain; cut each potato into quarters. While potatoes are still warm, toss with 1/4 cup Caper Dressing.
- In 2-quart saucepan, heat asparagus and 1 inch water to boiling. Reduce heat to low; simmer, uncovered, 5 minutes or until asparagus is tender-crisp. Drain; refrigerate until ready to assemble salad.
- To serve, into medium bowl, pour 1/4 cup Caper Dressing. Add potatoes and asparagus; toss to coat. Divide lettuce among 4 dinner plates; top with potato mixture, egg quarters, and chunks of salmon. Drizzle remaining dressing over salads.
Video: Herb Butter Salmon and Asparagus Foil Packs
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Date: 09.12.2018, 23:34 / Views: 52555