Chilled salmon with endive and asparagus salad
Delight in a refreshing blend of chilled salmon, crisp endive, and fresh asparagus in this tantalizing salad. Perfect for a light, flavorful meal!
Ingredients:
- Kosher salt
- 450g medium asparagus
- 1 cup dry white wine
- Four 6-ounce skinless salmon fillets
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- 1/2 lemon
- 3 Belgian endives, cored and sliced crosswise 1/2 inch thick
- 2 tablespoons minced chives
Instructions:
- Place 3 inches of water and 2 teaspoons of salt in a large skillet and heat until boiling. Put in the asparagus and cook until it's slightly tender, roughly for 4 minutes. Prepare a large plate lined with paper towels, use a slotted spoon to transfer the asparagus to the plate, and chill it in the refrigerator. Ensure the water continues to boil.Introduce the wine into the water in the skillet and bring it back to a boil. Add the salmon and let it simmer on low heat until it's perfectly cooked, for about 7 minutes. Move the salmon to a plate and refrigerate it.While this is happening, combine the vinegar and mustard in a small bowl. Whisk in the olive oil and season it with salt and pepper. Squeeze the juice from half a lemon over the endives in a large bowl and mix well.Place the asparagus nicely on plates or a large platter. Drizzle 1 tablespoon of the prepared dressing over the endives and mix thoroughly. Add the endives on top of the asparagus. Position the salmon beside the asparagus and pour the remaining dressing around the plate. Sprinkle with chives for garnish and serve.
Summary:
- Calories: 2424 kcal
- Fat: 161 g
- Protein: 153 g
- Carbs: 50 g
- Potassium: 4154 mg
- Magnesium: 324 mg