Smoked Salmon & Asparagus Salad
A simple combination of smoked salmon, pan-fried asparagus, leaves and cucumber with a honey and mustard dressing.
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.