Roasted Salmon Citrus Salad with Leeks and Asparagus
recipe image Description

Quick and nutritious, this salmon salad is loaded with luscious citrus, fresh asparagus, roasted leeks, piquant capers and a splash of Honey Champagne Vinegar Dressing. Add some crisp cucumbers, radishes and boiled eggs for a meal that will become a fast favorite.

Serves: 4
Prep time: 15 min
Cook time: 15 min
Difficulty: easy

Ingredients
At a glance
Roasted Salmon Citrus Salad with Leeks and Asparagus
1 1/2 lb salmon fillet, cut into
4, 6-oz portions
2 T extra virgin olive oil
1 t ea salt, black pepper and ground cumin
1/2 t coriander
pinch cayenne pepper
1 leek, white part only, cut into  1/4" rings
1/2 bunch asparagus, trimmed, cut into 1" segments
Honey Champagne Vinegar Dressing (recipe follows)
1 head ea romaine and butter lettuce, chopped
1 cucumber, seeded and cut into spears
1 ea blood orange, navel orange and Cara Cara pink orange (or others), peeled and cut into half-moons with all white pith removed
4 radishes, trimmed and sliced thinly
2 T Marcona almonds (or others)
2 T capers, drained
2 boiled eggs, quartered
fresh dill for garnish
baguette, sliced and toasted
 
Methods/Steps
Prep all ingredients and heat oven to 350 degrees. Rub salmon with olive oil and season with spices. Arrange salmon, leeks and asparagus on parchment-lined sheet pan and drizzle with 1/3 c dressing. Bake 12-15 min, until salmon reaches 135 degrees internal temp and flakes easily in center. Remove from heat and let cool 10 min. Gently toss together lettuces, cucumber, oranges, radishes, almonds, capers and 1/3 c dressing. Divide salad among four plates and top with roasted vegetables and a salmon fillet, garnishing with boiled egg, fresh dill, toasted baguette, and remaining dressing, as desired.
 
Honey Champagne Vinegar Dressing
1/4 c champagne vinegar (or white wine vinegar)
1/4 c orange juice, fresh squeezed (available from our Produce Department)
3 T honey, warmed
pinch of salt and pepper
1 T fresh dill, chopped
1 t orange zest, fine
1/4 c extra virgin olive oil
Combine all, except oil, then whisk oil into dressing in a steady stream. Taste and adjust seasonings, as desired. Chill until ready to serve.