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Salad with lightly salted salmon, asparagus, spinach and peas

 Salad with lightly salted salmon, asparagus spinach and peas 580x360

Serves 4

Lightly salted salmon
400 gr. salmon filet without skin (can be replaced by other fish with firm meat, like cod)
1 tbsp salt
2 tbsp apple vinegar
1 tbsp cold-pressed rapeseed oil

Dressing
2 tbsp apple vinegar
2 tbsp honey
½ dl cold-pressed rapeseed
salt and pepper

Salad

250 gr white asparagus
250 gr green asparagus
100 gr baby spinach 
100 gr fresh peas in a pods (can be replaced by frozen)

How it’s done

Salmon
- Place the salmon in a dish and rub it with salt, zest, juice and oil. Cover it and place it in the fridge for a min. of two hours – preferably overnight.

Dressing - Stir all the ingredients together and season with salt and pepper.

Salad
– Break or cut the bottoms of the asparagus. Peel the white asparagus thoroughly and cut them and the green asparagus in to three to four pieces each, depending on size. Boil them in lightly salted water for aprox. 2 min. and transfer them directly to cold water to stop the cooking process, then dry them.
Rinse and dry the spinach and pod the peas. Place the spinach, peas and asparagus in a bowl and toss them with the dressing.

Dinnertime – Cut the salmon in to thin slices and arrange it on plates with the salad. Serve with good bread.

Source: Inspired by Comwell Care – Mad med omtanke page 74-75