Salmon and Asparagus Salad
PREGNANCY PERK: The ingredients are low in calories yet high in essential pregnancy nutrients.
- 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
- 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. 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.