MacGourmet News

The combination of spinach or lettuce leaves, fresh mushrooms, fresh asparagus and wasabi dressing gives the crispy vegetables a refreshing taste of and a reminder that summer barbecues are coming up. -- EclecticCooking.com

Ingredients:

3-4 pieces of salmon filet
4 Cups (8 dl) water
½ onion, quartered
1 tsp salt
3-4 white pepper corns
1 bay leaf
Several lettuce leaves or fresh spinach leaves
4 oz (ca. 120 g) fresh mushrooms, sliced
4 oz (ca. 120 g) fresh green asparagus
3 Tbsp white wine vinegar
3 Tbsp honey
½ tsp Wasabi

Directions:

In a large saucepan bring the water, onion, salt, pepper corns and bay leaf to a boil and boil for 5 minutes. Reduce heat, add the salmon in one layer and simmer for 3 minutes. Remove the saucepan from the heat and let the salmon cool in the saucepan.

Trim the ends of the asparagus and discard the hard parts of the stem. Divide the lettuce or spinach leaves, sliced mushrooms and trimmed asparagus on four plates. Remove the skin from the salmon and break each filet into 3-4 pieces for each plate. Stir together the white wine vinegar, honey and wasabi and pour in equal portions over the salad. Season with a little coarse sea salt and garnish with a little parsley. Serve as a lunch salad or starter with toasted pita bread or a good Italian bread.

(Serves 4)

Salmon Salad with Wasabi Dressing. To import, drag image to your MacGourmet recipe box.

Read the latest Recipe of the Week.