Salmon & Spring Vegetable Salad
Chunks of Blue Harbor Fish Co.® Wild Pink Salmon, charred leeks, crispy capers, and a mustardy vinaigrette make this Salmon & Spring Vegetable Salad – what more could you ask for?
Ingredients:
2 cans (5 oz.) Blue Harbor Fish Co.® Wild Pink Salmon, No Salt Added, drained
2 Tbsp. olive oil
2 leeks, washed and sliced into 1/4-inch rounds
¼ cup capers, drained and patted dry
¼ pickled red onions
1 small bunch of asparagus, washed and cut into 1-inch pieces
1 large head of frisée lettuce, washed and dried
1 can artichoke hearts, drained
Ingredients for Grainy Mustard Vinaigrette:
¼ cup sherry or champagne vinegar
2 Tbsp. grainy mustard
1 Tbsp. shallot, finely diced
1 Tbsp. maple syrup
½ tsp. salt
½ tsp. pepper
Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Preparation:
Make the Vinaigrette:
- Make your vinaigrette by combining all ingredients to a mason jar or dressing bottle and vigorously shake until blended.
To make the Salad:
- Preheat oven to 425° degrees. Foil-line a baking sheet and add capers & leeks. Drizzle with olive oil and bake for 20-25 minutes. Capers should be crackling & crispy, and leeks should be browned. Set aside.
- While capers and leeks are baking, fill a small pot with water and bring to a boil. Once boiling, add asparagus and blanch for 2 minutes. Strain & rinse asparagus with cold water and also set aside.
- On a serving platter of your choice, assemble the salad by layering the frisée, then adding the leeks, asparagus, and artichokes. Gently flake the Blue Harbor Fish Co.® Wild Pink Salmon, No Salt Added chunks on top of the salad, and garnish with capers and pickled red onions.
- Drizzle salad with the vinaigrette and enjoy!
