Salmon and Asparagus Salad
This loaded salad is perfect for a filling meal as the temps start to rise or when you need to fill your belly after a day of gardening.
Ingredients
2 stalks green garlic, sliced thinly
3/4 cup bread crumbs
4 salmon filets
1 lb asparagus, any color, sliced thinly
2 heads romaine or butter lettuce OR 2 bags lettuce mix
1 bunch radish, each radish cut in half
champagne vinaigrette
4 eggs, hard boiled and cut in quarters
Method
- In a large frying pan, heat a hefty glug of olive oil over medium heat
- Add the garlic with a big pinch of salt and sweat until fragrant and starting to soften
- Add the breadcrumbs and toast in the oil until golden brown
- Remove from the pan and set aside
- Wipe out the pan and heat a glug of neutral oil over high heat
- Blot the salmon dry and season liberally with salt
- Sear the salmon skin side down until the skin is very crispy and the filets move easily when nudged in the pan
- Flip the salmon and turn off the heat allowing the residual heat to gently cook the other side
- While the salmon cooks, toss everything else except the eggs together with salt and pepper to make a full salad
- Place the seared salmon, skin side up, on a plate
- Add the salad next to the fish and garnish with 4 egg quarters and serve
