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Second Trimester: Salmon and Asparagus Salad
Eat a balanced diet without overeating.
SERVES: 4PREP TIME: 15 minutes
COOK TIME: 20 minutes
Ingredients:
For dressing:
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
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)
1/4 cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild Pacific salmon fillets
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
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)
1/4 cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild Pacific salmon fillets
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.
Nutrition Information (2 potatoes, 1 salmon fillet, 10 asparagus spears and 2 tablespoons dressing):
420 calories, 32% fat (15 g), 31% protein (33 g), 37% carbohydrate (39 g), 151 mg calcium, 6 mg iron, 149 mcg folate, 49 mg vitamin C, 1,290 IU vitamin A, 7 g fiber.« Back to recipe Finder Main Page
