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Lemon Dressing:
1. Add lemon zest, lemon juice, honey, capers, Dijon mustard, salt and pepper to small bowl.
2. Whisk in olive oil.
Salad:
1. In large deep heavy skillet, stir or whisk together black peppercorns, lemon zest, and lemon juice.
2. Add water to depth of 1 ½”.
3. Add salmon carefully to skillet. Poach uncovered, on medium high heat.
4. Remove fish to pie plate. Cool slightly.
5. Add 2” water to saucepan.
6. Bring water to boil.
7. Add asparagus, cover and steam until crisp tender.
8. Remove asparagus and toss with salad greens.
9. Flake salmon. Add to asparagus and greens.
10. Toss with dressing.
11. Serve.
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