Thank goodness for Spring asparagus17

Posted on March 26, 2008 by ChristieDinner Time, Gluten Free

Poached salmon salad with creamy pesto dressing

Poached salmon salad with creamy pesto dressing

A few months ago when I arrived in England I made a promise not to focus on stodgy food and continue to post delicious healthy recipes. After looking back through my archives, I noticed that what I’ve actually been doing is tempting you with chips, waffles and chocolates. Oops, sorry.

Hopefully this salad will restore your faith in me; I had it for lunch today and it was fresh, flavoursome and best of all, seasonal. Asparagus is more than abundant in the UK at the moment and I bought two bunches for the price of one at Sainsbury’s last week, which I thought was an excellent bargain and perfectly suited to a simple salad.

Happy cooking, Christie


ps. Check out my sexy new search bar in the top right hand corner – it’ll help you find my recipes and photos super quick! (Thank you to The Bear).

Poached salmon salad with creamy pesto dressing
serves 4

When I poach salmon I like to add a few whole black peppercorns and a strip of lemon peel to the water, but that is totally optional for this recipe. I’ve used pesto from a jar for this recipe to save time; I like the Sacla brand (but not as much as making my own).

4 x 150g salmon fillets, pin boned and skinned
12 baby new potatoes
1 bunch of asparagus (12 spears)
4 table spoons pesto
2 table spoons creme fraiche (or sour cream)
1 small lemon, juiced
4 large handfuls of baby spinach
4 table spoons olive oil

Place the salmon fillets in a deep saucepan that is large enough to fit them all in one layer. Add enough cold tap water to cover the fish about 3cm deep. If you like, add a few black peppercorns and a strip of lemon peel; this is optional. Bring to a simmer and let it heat (without boiling) for 5mins, then turn off the heat, cover with a lid and let the fish sit in the water while you prepare the other ingredients (about 15 minutes).

Meanwhile, in another small saucepan, simmer the potatoes until tender then drain, slice in half and set aside. Snap off the woody ends of the asparagus and steam or boil, refreshing in iced water as soon as they are tender (this will keep the green colour really vibrant and stop it from over cooking).

Remove the salmon from the water, pat dry with paper towels and shred the flesh with two forks. Mix together the pesto, creme fraiche and half the lemon juice to make a thick dressing.

To serve, divide and layer the spinach, potatoes, asparagus and salmon onto plates and sprinkle over a little lemon juice and olive oil. Season generously and top with a dollop of the pesto dressing.

  • Kim

    Looks delicous and glad you are throwing in a healthy recipe. Unlike you I made two cakes last week and almost ate two cakes last week. Your post woke me up and knocked some sense into me, just in the knick of time no less.

  • Hi Kim,

    Don’t forget you also just made strawberry jam packed with loads of fresh fruit – that’s surely got to even it out.

    I can assure you, you will love this salad!

  • Mmm I love how green this is! I just made a salmon dish with pesto too – it’s such a perfect combination. (You can see my recipe here http://chewonthatblog.com/2008/03/19/the-simplest-salmon-you-will-ever-make/)
    I will make sure to try this one soon!

  • Ken

    Great recommendation! Its impossible to find some those ingredients over here at my country of residence though =/

  • That looks great! Nice and fresh and tasty and healthy.

  • Hi Maxine,
    I agree, they’re a match made in heaven. Your recipe is great! I’ve never thought to put salmon and almonds together… That’s made me wonder if they would make a good crust whizzed up – what do you think?

    Hi Ken,
    Oh no! The great thing about this salad is that you can do a lot of substituting – why not tofu puffs for potatoes and asian greens instead of spinach? Yum, I want that now!

    Hi Kevin,
    It was very fresh! The lemon balanced out the cream very nicely. I felt very virtuous eating it.

  • You make even healthy food look as enticing as chips and chocolate. But you should have a “healthy” balance of both good and “bad” foods to keep us on our toes.

  • Hi Tangobaby,

    Oh, you are too kind *blush*. Hope you enjoy the salad.

  • This looks amazing. I like the addition of pesto to the classic combo of salmon and asparagus! Yum.

  • Hi Elana,

    Yes, pesto and salmon are a match made in heaven ;)

  • This looks great – healthy and reasonably easy to prepare on a busy weeknight. I like your approach of adding peppercorns and lemon peel to the water when poaching – I like to add a little flavor too.

  • Pingback: Wild Salmon with Chanterelles Mushrooms | The Fresh Dish()

  • This looks like my kind of salad. Eating healthy like this makes one feel and look good, inside and out!

  • Hi! Your poached salmon looked so amazing, it was an inspiration for my recipe! I did overcook my fish a little bit though, but practice makes perfect I guess. Thanks for the comment on http://thefreshdish.com. Happy cooking! Cheers, Adrian

  • Pingback: Roast duck noodle salad | Fig & Cherry()

  • Pingback: Sweet chilli prawn skewers « Fig & Cherry()

  • Pingback: Sweet chilli prawn skewers | Fig & Cherry()

Design + Copy © Fig & Cherry 2011