EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The salmon and asparagus salad is an easy recipe for a healthy one-plate meal of fish and vegetables.
Suitable for a family lunch but also a light dinner with friends.
SALMON AND ASPARAGUS SALAD
Ingredients for 4 people: 1 slice of 700 g of salmon – 1/2 glass of dry white wine (O ACETO DI MELE) – 1/2 glass of dry white wine – 150 g of valerian – 150 g of scarola – 8 radishes – 1 untreated lemon – a few drops of fresh chives – extra virgin olive oil – salt and pepper
start to prepare the salmon and asparagus salad by cleaning the fish. Remove the salmon from the central bone, the skin and any other bones.
Cut the pulp into cubes, collect it in a bowl, sprinkle with wine (or apple vinegar), and season with a pinch of salt and pepper. Cover and marinate for about an hour.
Prepare the asparagus: remove the woody part of the stem and divide them in half on the long side. Blanch them in salted water for six to seven minutes then drain with the perforated scoop and transfer them in a bowl with cold water to stop cooking. Drain and set aside.
Drain the pieces of salmon from the marinade and sauté for about a minute in a non-stick pan, brush with oil.
Wash the salads and dry them very well. Remove the outer and hardest leaves of escarole salad, which you will need for cooked preparations, and cut it into strips. Wash and dry the radishes perfectly and cut into thin slices. Then prepare the vinaigrette: emulsify the lemon juice with ten tablespoons of oil, salt and pepper, add the grated lemon peel and chopped chives.
Put on the serving plate the salads, turnips, asparagus and diced cooked salmon.
Season your asparagus and salmon salad with the sauce right before serving.
Enjoy your meal!