Salmon and Asparagus Salad | Fit Pregnancy

Salmon and Asparagus Salad

PREGNANCY PERK: The ingredients are low in calories yet high in essential pregnancy nutrients.

Salmon and Asparagus Salad
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This Recipe:
Skill Level
Intermediate
Serves
4
Start to Finish
35 min
Prep
15 minutes
Cook
20 minutes
Ingredients:

For dressing:
½  cup low-fat buttermilk
¼  cup ginger-lime syrup (see Ginger-Lime Sparkler recipe)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
Pinch salt

For salad:
1 pound small new potatoes
1 pound thin asparagus spears, ends trimmed
1 cup Chardonnay wine (for flavor; the alcohol burns off during cooking)
6 cups water
1 lemon, sliced
1 cup chopped leek, white part only (1 leek)
1 cup chopped celery (1 rib)
¼  cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild Pacific salmon fillets

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Directions:

1.  Place dressing ingredients in a glass jar, top with lid and shake until well combined. (Dressing will keep for 3 days, refrigerated.)

2.  In a medium saucepan, boil potatoes until tender, approximately 15 minutes. Meanwhile, steam asparagus until crisp-tender, about 4 to 5 minutes. When potatoes are cooked, remove from water and set aside.

3.  When asparagus is cooked, plunge into a bowl of cold water, drain and set aside. In a medium saucepan set on high heat, place Chardonnay, water, lemon slices, leeks, celery, parsley and peppercorns; bring to a boil and cook for 2 minutes. Place fish in pan, submerging fillets in the liquid. Reduce heat to low and simmer, covered, for 7 minutes. Remove salmon, discard liquid and remove any vegetables or peppercorns that may have stuck to the fish.

4.  Peel and slice 2 potatoes and arrange, overlapping, on a plate. Top with a salmon fillet, then place 5 asparagus spears on each side of fillet and drizzle with 2 tablespoons of dressing. Serve immediately.

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