Aldi Smoked Salmon is only £4.49 for 200g, much cheaper than other supermarket smoked salmon, so you may wonder if it is good. Well, I used Aldi’s Smoked Salmon Slices in my Smoked Salmon and Asparagus recipe, and it was absolutely delicious.
A lovely salad for a warm day. The recipe uses a mustard and honey dressing that pairs really nicely with the salmon. The pan-fired asparagus is so tasty. If you are fan of roasted broccol, then you will probably also like pan-fried asparagus. You can alternatively roast your asparagus, but a quick boil and pan-fry means you can get lunch on the table in a few minutes. Serve with slices of sourdough bread or toast .
Any prices mentioned in this recipe were correct on the day of publication, but you can check the current price of Aldi Smoked Salmon Slices on their website.
Notes on the ingredients of Smoked Salmon & Asparagus Salad
- Smoked Salmon – this recipe use half a pack of Aldi smoked salmon per person.
- Asparagus – Asparagus season in the UK is usually around April to June. This is when you can buy British Asparagus in the supermarkets. Outside of this time, the bulk of Asparagus in British supermarkets is air-freighted from Peru or Mexico. This has a huge carbon footprint and on top of that, the asparagus, byt the time it gets to your kitchen, is not fresh or as good quality as British grown asparagus. So always look for the country of origin and make sure it says Britain. Watch out for British flags on the packaging, these are often there, but it doesn’t mean they are actually sourced from Britain. Outside asparagus season you can omit the asparagus and add other ingredients such as; avocado, tomatoes or red pepper slices.
- Mixed Leaves – you can use any salad leaves for this recipe, but I think a crunchy and mild flavoured mix works best, such as Aldi Mixed Leaf Salad or Aldi Crispy Leaf Salad.
- Mustard – adjust the amount of mustard to your liking. I only like a hint of mustard flavour, so add a little more if you prefer a stronger mustard flavour.
- Frozen chopped parsley – I always have packets of the very handy chopped herbs from Waitrose, I added Waitrose Chopped Parsley to this recipe.
- Mayonnaise – I’m not a fan of most of the mayonnaise sold in the UK, and I often struggle to find one I like. My current favourite is Waitrose Mayonnaise with Olive Oil. Just use your favourite mayonnaise, or go one better and make your own.
Smoked Salmon & Asparagus Salad
Ingredients
- 100 g Smoked Salmon
- 5 Asparagus Spears
- Cucumber
- Mixed Leaves
For the Dressing
- 1/2 tsp Wholegrain mustard
- Juice of Half a lemon
- 1 tbsp Olive oil
- 2 tsp Chopped parsley
- 2 tsp Honey
For the drizzle
- 1 tbsp of the dressing
- 1/2 tbsp Mayonnaise
Instructions
- Bring some water to the boil and add your asparagus spears. They need to be only part-cooked, so 1 minute for very thin spears and up to 3 minutes for very thick spears.
- Get your pan fairly hot and add a drizzle of olive oil just to coat the bottom of the pan with. Add the asparagus, and cook for a minute or two moving them around frequently. Once they are looking nicely browned in places, remove them from the pan.
- Meanwhile, wash and spin your salad leaves and thinly slice cucumbers.
- Whisk together all the ingredients for the dressing. Reserve one tablespoon of the dressing and mix 1/2 teaspoon of good quality mayonnaise to make the drizzle.
- Add the leaves, cucumber, and asparagus to a bowl and pour over the dressing. Mix throughly. Place the salmon slices on top. Pour the mayonnaise drizzle over the top of the salmon.