Updated: Jan 6
This salad dressing mimics a delicious lemon-chive that you can use on any salad. Try it on top of a bed of endive with baked salmon and roasted asparagus. Perfect spring salad!
1/2 pound wild caught salmon filet you can also use leftover cooked salmon
extra virgin olive oil
salt and fresh cracked pepper, to taste
1 bunch thin asparagus
1 head of bibb lettuce
3 Tbsp extra virgin olive oil
juice of 1 lemon (about 2 Tbsp)
1 tsp creamy Dijon mustard
1 tsp honey
pinch of salt
1 Tbsp snipped onion microgreens
Preheat oven to 400F
Line a baking sheet with foil or parchment and lay out the salmon. Brush lightly with oil and season with salt. Bake for about 20 minutes, or just until the fish flakes.
While the fish bakes, it's time to blister the veggies. Trim the lower third of the asparagus stems and discard. Brush them lightly with oil. There are several ways to go about this, depending on your situation: If you are grilling, put the asparagus on the grates and turn often until they are charred in spots and their color becomes brighter. This will only take a few minutes. You can use a stove top grill pan. Asparagus can be charred under the broiler, too. Place them on a baking sheet and set on the level closest to the broiler flame. Shake the pan to turn the asparagus a few times while blistering.
After the asparagus have cooled slightly, chop them into 1 inch pieces.
Put the bibb lettuce in a large wide salad bowl and toss with the cooled veggies and just enough dressing to moisten. Season with a little salt to taste.
Flake the salmon in the center of the salad. Drizzle the salmon with more dressing, season with fresh cracked pepper, and sprinkle with snipped onion microgreens. Enjoy!