Thank goodness for Spring asparagus17

Posted on March 26, 2008 by ChristieDinner Time, Gluten Free

Poached salmon salad with creamy pesto dressing

Poached salmon salad with creamy pesto dressing

A few months ago when I arrived in England I made a promise not to focus on stodgy food and continue to post delicious healthy recipes. After looking back through my archives, I noticed that what I’ve actually been doing is tempting you with chips, waffles and chocolates. Oops, sorry.

Hopefully this salad will restore your faith in me; I had it for lunch today and it was fresh, flavoursome and best of all, seasonal. Asparagus is more than abundant in the UK at the moment and I bought two bunches for the price of one at Sainsbury’s last week, which I thought was an excellent bargain and perfectly suited to a simple salad.

Happy cooking, Christie


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Poached salmon salad with creamy pesto dressing
serves 4

When I poach salmon I like to add a few whole black peppercorns and a strip of lemon peel to the water, but that is totally optional for this recipe. I’ve used pesto from a jar for this recipe to save time; I like the Sacla brand (but not as much as making my own).

4 x 150g salmon fillets, pin boned and skinned
12 baby new potatoes
1 bunch of asparagus (12 spears)
4 table spoons pesto
2 table spoons creme fraiche (or sour cream)
1 small lemon, juiced
4 large handfuls of baby spinach
4 table spoons olive oil

Place the salmon fillets in a deep saucepan that is large enough to fit them all in one layer. Add enough cold tap water to cover the fish about 3cm deep. If you like, add a few black peppercorns and a strip of lemon peel; this is optional. Bring to a simmer and let it heat (without boiling) for 5mins, then turn off the heat, cover with a lid and let the fish sit in the water while you prepare the other ingredients (about 15 minutes).

Meanwhile, in another small saucepan, simmer the potatoes until tender then drain, slice in half and set aside. Snap off the woody ends of the asparagus and steam or boil, refreshing in iced water as soon as they are tender (this will keep the green colour really vibrant and stop it from over cooking).

Remove the salmon from the water, pat dry with paper towels and shred the flesh with two forks. Mix together the pesto, creme fraiche and half the lemon juice to make a thick dressing.

To serve, divide and layer the spinach, potatoes, asparagus and salmon onto plates and sprinkle over a little lemon juice and olive oil. Season generously and top with a dollop of the pesto dressing.

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