Tuesday, April 10, 2012

Recipe for Roasted Salmon and Asparagus Salad with Mustard Vinaigrette

Roasted Salmon and Asparagus Salad with Mustard Vinaigrette
Quickly roasted salmon and asparagus, served on baby greens with mustard vinaigrette.  The perfect meal for spring!

(Updated April 2012 with step-by-step instructions and better photos)  Usually when I'm updating an old recipe that needs new photos I try hard not to change much about the recipe in case people have it bookmarked, but when I looked at this recipe for a warm salmon and asparagus salad, the original method of marinating the salmon and then grilling it while you roasted the asparagus seemed so labor-intensive compared to how I would make it now.  This time I simply roasted the asparagus a few minutes, added the salmon that I'd rubbed with my favorite Szeged Fish Rub, and the result was a wonderful salmon and asparagus salad like you might get at a fine restaurant.  I'll include both sets of directions in the recipe, but the simple method of roasting both asparagus and salmon gets my vote!

I originally posted this when I was distracted with thoughts of cheese sandwiches and asparagus was on sale at the store by my house for $1.69 a pound. That meant that asparagus was my topic for Weekend Herb Blogging, and I found some interesting facts about asparagus courtesy of the Michigan Asparagus Advisory Board. Who knew asparagus was a member of the lily family?

We were making this for lunch, but you could use bigger pieces of salmon for dinner.  Rub the salmon with olive oil and your favorite seasonings for fish, and let it come to room temperature while you start to cook the asparagus.  (I love both Szeged Fish Rub and Kirkland Herbed Seafood Rub for seasoning fish.)

Trim the woody ends from the asparagus, drizzle with olive oil, and start roasting it in a 450F/230C oven.

While the asparagus roasts, mix together the white wine vinegar and mustard and then whisk in the olive oil to make the dressing.

After asparagus has cooked for 10-15 minutes add the salmon to the roasting pan.

Continue to roast about 10 minutes more, or until the salmon is firm, but not hard to the touch when pressed with your finger.

Toss the salad greens with a couple of tablespoons of the dressing.

Arrange half of greens, half of asparagus, and one piece of salmon on a plate and drizzle over a little more of the vinaigrette.  Serve immediately.


And here's the original photo of this recipe from 2006, actually not bad considering some of my photos in those days!


Roasted Salmon and Asparagus Salad with Mustard Vinaigrette
(Makes 2 servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook.  I originally made this recipe using the method in the cookbook of marinating the salmon and cooking the asparagus and fish separately, but now I prefer simply rubbing the salmon with fish rub and roasting both asparagus and salmon in the oven.  I'll include both instructions so people can do it either way.)

Salad Ingredients:
2 salmon filets (I used frozen salmon, thawed overnight in the refrigerator)
Fish rub or marinade for seasoning salmon (see below)
10 stalks fresh asparagus (or more)
about 1 T olive oil to drizzle over asparagus for roasting
Baby greens salad mix of your choice, about 3-4 cups
fresh ground black pepper for seasoning salad if desired

Dressing Ingredients:
1 1/2 T white wine vinegar
2 tsp. stone ground mustard
4 T extra virgin olive oil

Marinade Ingredients if marinating salmon:
(Instead of marinating, you can also simply rub the salmon with olive oil and fish rub.  I like both Szeged Fish Rub and Kirkland Herbed Seafood Rub.)
1 T olive oil
1 T fresh lime juice
1/2 teaspoon smoked paprika
1/2 tsp. garlic powder or finely diced fresh garlic

Updated Instructions if using Fish Rub and Roasting both asparagus and Salmon:
Preheat oven to 450F/230C.  Spray a roasting pan with olive oil or nonstick spray.  Rub the salmon with olive oil and fish rub and let it come to room temperature while you start to cook the asparagus.

Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and drizzle with olive oil.  Start roasting the asparagus while you mix the white wine vinegar and mustard and then whisk in olive oil to make the vinaigrette.  

After about 10-15 minutes (depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan.  Cook salmon (and asparagus) about 10 minutes, or until the salmon feels firm but not hard to the touch when you press it with your finger.

Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates.  Put half the asparagus on each plate, topped with a piece of salmon.  Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.

Original Instructions for Marinating Salmon and Cooking Asparagus and Salmon Separately:
Mix marinade ingredients. Place salmon filets in glass dish and pour marinade over, turning to coat both sides. Let marinate in refrigerator 1 hour.

Preheat oven to 450 F/230C.  Snap each piece of asparagus so it breaks off where the tough end is.   Put asparagus pieces in baking dish, drizzle with olive oil and roast 20-25 minutes, turning once.

While asparagus cooks, take fish out of refrigerator and let come to room temperature. Heat stove-top grill pan or gas grill. Cook salmon 4-5 minutes per side, until barely firm to the touch. Don't overcook.

To serve, toss salad greens with about 2 T of dressing. Arrange greens on 2 plates and put asparagus spears over greens. Put salmon on top and drizzle a small amount of dressing over. (You may not need all the dressing.) Serve immediately, with fresh ground black pepper if desired.



South Beach Suggestions:
This recipe is a great lunch or light dinner for any phase of the South Beach Diet.  For phase 2 or 3, I would love this with something like Creole-Spiced Rice and Kale or Lake Powell Spicy Rice served on the side. 

More Tasty Ideas with Salmon:
Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise from Kalyn's Kitchen
Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn's Kitchen
Wild Salmon with Basil Aioli and Quinoa from Family Fresh Cooking
Salmon Burgers with Green Yogurt Sauce from The Perfect Pantry 
Moroccan Spiced Salmon from Leite's Culinaria
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15 comments:

  1. I can't wait to try this. What a great combination. Hoping to put in an asparagus bed this year. Lovely plants even before they give you the bounty.

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  2. kalyn,

    I really want to participate in the cheesey sammich event, but as I posted in the FBS comments, I don't really understand technorati tags nor do I have any idea how to put them.

    I asked for help, but i think it got lost amongst everyone's excitement in putting this together.

    I'd just like to be lead to a site that might explain this to me (in layman's terms I hope) and then I can figure it out from there.

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  3. Yummy ideas for asparagus!

    Okay, after reading previous posts.. about a certain ornery Pete... well he can just "eat worms!"... There is nothing better than "COMFORT FOOD".. and I find that many of the food bloggers I have visited do just that. Things they find delish and comforting. Though I do love the thoughts about "white sea worms"... Pete might end up singing.. "No body loves me, everybody hates me.. I'd eat worms but I can't catch em!"

    Laughs all the way to the kitchen to go fix some "boring" spagetti my family LOVES! And spagetti noodles are the "closest things to worms" I will eat.

    Have an awesome week Kalyn! YOU do an awesome blog.

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  4. This looks great Kalyn! Thanks for doing such a great job with your blog!

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  5. Salmon & asparagus are a regular around here. It's my favorite combination.

    Thanks for sharing. As usual - a wonderful visit

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  6. Salmon + asparagus = pretty damn close to heaven and one small step away from dark chocolate. :-)

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  7. The post that was removed was simply because the link was too long, and links left in comments bump down the sidebar in IE, nothing personal. This is why I don't allow links in comments. Thanks for understanding.

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  8. I can't wait to try this too!!! LOVE IT! Thanks, Kalyn!

    Paz

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  9. We made this for dinner tonight - yum! Very tasty and satisfying. I had only had steamed asparagus before, but I'll be roasting it often now. Thanks for sharing the recipe.

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  10. Love the one pan meal idea - roasting is one of my favorite quick ways to make dinner. I've been enjoying all the spring asparagus. This sounds like a wonderful Spring dinner.

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  11. Jeanette, Jake and I gobbled it up!

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  12. Gosh I just love paring salmon with asparagus...and mustard vinaigrette, amazing stuff! Great recipe, can't wait to try it! Have a great weekend. :)

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