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Second Trimester: Salmon and Asparagus Salad

Directions:

For dressing:
Place ingredients in a glass jar, top with lid and shake until well combined. Refrigerate up to 3 days before use.

For salad:
In a medium saucepan, boil potatoes until tender, approximately 15 minutes. Meanwhile, place a steamer basket in another medium saucepan, add asparagus, cover and bring to a boil. Reduce heat to medium and steam spears 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, leek, celery, parsley and peppercorns; bring to a boil. Boil for 2 minutes. Place fish in pan, submerging fillets in the liquid. Reduce heat to low and simmer, covered, for 7 minutes. Remove salmon from liquid. 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 potato slices with a salmon fillet, place 5 asparagus spears on each side of fillet and drizzle with 2 tablespoons of dressing. Serve immediately.