Salmon and Asparagus Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
1/2 cup low-fat buttermilk
1/4 cup ginger-lime syrup (see Ginger-Lime Sparkler recipe)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
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)
1/4 cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild Pacific salmon fillets
Place dressing ingredients in a glass jar, top with lid and shake until well combined. (Dressing will keep for 3 days, refrigerated.)
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.
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.
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.