Fresh Asparagus And Lime Dill Salmon Salad Recipes

ASPARAGUS SALAD WITH GRILLED SALMON

Steps:

• In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.

GRILLED SALMON WITH FRESH LIME CREAM

Steps:

• In small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, the honey, dill weed and oil.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
• Heat gas or charcoal grill. Carefully brush grill rack with oil. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE

Steps:

• Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
• Set 1 qt of water to boil in a medium pot.
• Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
• Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
• When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
• To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
• When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
• Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
• Serve!

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
• When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

FRESH ASPARAGUS AND LIME DILL SALMON SALAD

Steps:

• Place an asparagus in a steamer basket over boiling water.
• Cover pan.
• Steam for 4-5 minutes or until bright green and just tender.
• Remove steamer basket.
• Rinse asparagus under cold running water.
• Drain well.
• Arrange watercress and corn around the edge of individual salad plates.
• Lay asparagus spears in the centre of the plate.
• Season with salt and pepper to taste.
• Top with smoked salmon.
• Combine mayonnaise, lime juice and dill in a bowl.
• Drizzle over salad.
• Serve.

ORZO SALMON SALAD

Steps:

• In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside.
• Preheat the oven to 350 degrees.
• On a non stick baking sheet, place the salmon portions.
• Baste the fish with some of the dressing.
• Place in heated oven and bake approximately 15-20 minutes.
• or until fish flakes.
• Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl.
• Add the rest of the dressing and mix well.
• When fish is done, add the spinach to the salad and toss.
• Divide the salad among 4 plates and place a salmon portion on top of each serving.

ASPARAGUS, PRAWN AND DILL SALAD

Steps:

• Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
• Drain and refresh under running cold water.
• Drain well and place in a large bowl.
• Run a peeler down the length of the cucumber to form long ribbons.
• Add to the asparagus.
• Add prawns and dill dressing to asparagus and cucumber and toss to combine.
• Serve immediately.
• DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
• While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
• Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
• Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

ROASTED SALMON SALAD

Steps:

• Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
• Whisk in the olive oil and season with salt and pepper.
• Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
• Transfer to a paper bag and let steam for 15 minutes.
• Scrape off the blackened skins and discard the stems, ribs and seeds.
• Cut the peppers into 1/3-inch-thick strips.
• Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
• Remove from the heat and let sit in the water until tender, about 18 minutes.
• Drain and transfer to a plate.
• Heat the olive oil in a medium skillet.
• Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
• Season with salt and pepper and transfer to a bowl.
• Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
• Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
• Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
• Remove the salmon from the oven and preheat the broiler.
• Broil for about 1 minute, or until the top is browned.
• Break the salmon into large chunks.
• In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
• Add 3/4s of the vinaigrette and toss.
• Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
• Drizzle the fish with the remaining vinaigrette and serve.

PAN-GRILLED SALMON WITH LIME AND DILL

Steps:

• Rinse salmon and pat dry. Remove any bones that are sticking out.
• Rinse limes.
• Put 3/4 cup mayonnaise in medium bowl.
• Cut limes in half. Ream juice of limes into bowl.
• Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
• When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
• Add salmon to mayonnaise-lime mixture.
• Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
• When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
• When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
• Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
• Remove salmon from pan and serve while very hot!