Salmon salads can be so satisfying for a light lunch or dinner. Growing up, my mom used canned salmon as the foundation for the salad. I’ve improved the quality by slow roasting fresh salmon fillets.
Roasting the salmon at a low temperature ensures a silky texture that is evenly cooked through and very tender. For years, my go-to method was poaching salmon in water. I have found slow roasting is now my preferred method and much less clean up than poaching it. It’s also seriously simple to add the asparagus pieces to the pan so they both cook together, avoiding more pans to clean.
Years ago, I enjoyed a similar salad on a gorgeous spring day at a Paris cafe. This is my recreation of that sweet Paris memory (and of my mom!).
Salmon and asparagus are at their peak in the spring months. Buttery yellow potatoes give the salad a superb flavor with their unique creamy texture. Look for small, yellow golf-ball-size potatoes for this recipe.
Spring Salmon Salad
Serves 4- 1 pound salmon filet
- Lemon juice
- Salt and pepper
- 3/4 pound thin asparagus, trimmed and cut into 1 -1/2-inch pieces
- 1 tablespoon olive oil
- 3/4-pound golf-ball-size yellow potatoes, unpeeled
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon drained capers, well drained and rinsed
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup olive oil
- 1 head of red leaf lettuce, cleaned and torn into 2-inch pieces or small bag of spring mixed greens
- Red and yellow teardrop cherry tomatoes
Check to see if the interior is just cooked through. Cool and remove the skin (if any) and brown part of the flesh, and break it into 1-1/2-inch pieces and place in a bowl. Remove the asparagus pieces and add to the bowl. Reserve.
In a large saucepan of boiling water, cook the potatoes until they are tender but slightly resistant when pierced with a fork, 15 to 20 minutes, depending on how large they are. Drain and cool, then cut into 1 1/2-inch strips. Place in the bowl with the salmon and asparagus. Refrigerate.
Cook the eggs: Place the eggs in a pan of cold water to cover and bring to a rolling boil. Turn off the heat and cover the pan for 9 minutes. Cool the eggs under cold running water. Peel and cut into quarters. Reserve.
For the dressing, combine all the ingredients in a blender or food processor fitted with a metal blade and blend until creamy. Taste for seasoning.
Add 1/3 cup of dressing to the salmon, potatoes, and asparagus, and toss to combine. Add salt and pepper and taste for seasoning.
To serve, arrange lettuce leaves on each serving plate or bowl, or on a large platter. Place some salmon salad on top and then garnish with alternating egg quarters and red and yellow cherry tomato halves. Serve remaining dressing on the side.
