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on the downward side of the age mountain.

Friday, July 21, 2006

Salmon, Potato, and Asparagus Salad


If planned right, this salad can be made from leftovers. Just make a little bit more of the ingredients in previous meals and combine them with a zesty horseradish and dill mayonnaise.

1# cubed cooked Red Potatoes

½ # oil poached Salmon

1C poached Asparagus cut on the diagonal

1 stalk chopped Celery (about ½ C)

¼ chopped Red Onion (about ½ C)

1/3C chopped Chives

1/3 C sautéed Walnuts

1/2t Canola Oil

Dressing

1/2C Light Mayonnaise

2T Extra Virgin Olive Oil

1T grated Horseradish

1t dried Dill

1t fresh Lemon Juice

1/2t Kosher Salt

Fresh Black Pepper to taste

Oil Poached Salmon-

½# Salmon

1C Olive Oil

2 cloves Garlic

1T chopped Onion

1 6” Rosemary branch

Juice of 1 Lemon

2 slices of Lemon

Cut salmon into 1” cubes and reserve.

Heat the oil to 160° and add the rest of the ingredients to a 1 quart saucepan with a tight fitting lid. Gently lower the salmon into the oil and cover. Cook for about 10 minutes or until “medium rare”. Turn off heat and let rest in the oil for 10 minutes. Remove salmon and drain on paper towels. Cover and chill. The poaching oil can be strained and kept in the refrigerator and used again.

Dressing-

In a small bowl add mayonnaise and olive oil. Whisk vigorously until the olive oil has become “absorbed” or emulsified into the mayonnaise. Add the rest of the ingredients and mix well.

For Salad-

Sauté walnuts in canola oil until fragrant and toasty brown. While still warm, sprinkle with a pinch of kosher salt and toss. Save for the garnish.

Combine the rest of the salad ingredients and gently mix with the dressing. Garnish with walnuts.

This salad is best if made in the morning or a few hours ahead so the ingredients can absorb the dressing.

Garnish with walnuts.