Ingredients Jump to Instructions ↓

  1. 1 1/3 lbs 605g / 21oz Salmon fillet - cut in

  2. 4 pieces

  3. 2 Mixed salad greens - washed and torn

  4. (a combo of romaine, red leaf, butter

  5. Lettuce, escarole or watercress)

  6. 12 Asparagus stalks - cooked and chilled

  7. Tarragon Honey Mustard Dressing

  8. 1 Garlic clove - minced or pressed

  9. 1/4 cup 59ml Olive oil, preferably virgin olive oil

  10. 1 1/2 tablespoons 22ml White wine vinegar

  11. 2 tablespoons 30ml Dijon-style mustard

  12. 1 teaspoon 5ml Honey

  13. 3/4 teaspoon 3.8ml Dried tarragon leaves

  14. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  15. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Seafood Alternatives: trout, halibut, scallops, monkfish For the dressing: Combine all the ingredients, except the salt, in a small bowl and whisk until blended (or shake the ingredients in a jar). Add salt to taste. Let stand 30 minutes or overnight to blend flavors.

  2. Rinse the fish in cold water. Measure the thickness of the fish and pour water into a deep skillet or saute pan to measure twice that thickness. Bring the water to a boil, add the salmon, cover the pan and remove it from the heat. Let stand until the fish is opaque but still moist and shiny in the center of the thickest area, about 10 minutes for a fillet 1-inch thick; up to 20 minutes the fish will remain piping hot without over-cooking.

  3. Meanwhile toss the salad greens with two-thirds of the dressing. Arrange the greens on individual plates. Add the asparagus around the edge.

  4. Lift the fish from pan and drain well. Arrange the salmon on top of the greens. Drizzle the salmon pieces equally with remaining dressing and serve.

  5. This recipe yields 4 servings.


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