Ribbon Asparagus Salad W/ Seared Salmon

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Ribbon Asparagus Salad W/ Seared Salmon

serves 3 Great as a dinner or a lunch
Course Fish, Main Course
Cuisine American


  • Vinaigrette
  • juice of 1/2 lemon
  • 1 Tbls white wine vinegar
  • 1 small garlic clove minced
  • 1 Tbls shallots minced
  • salt and pepper
  • 2 tsp dijon mustard
  • cup olive oil
  • You will have some left over
  • Salad
  • ½ Lbs asparagus the larger the better
  • 2 cups escarole in long thin strips or another sturdy lettuce
  • cup Manchego cheese shaved
  • cup slivered almonds Toasted
  • ¼ cup parsley leafs
  • 1 Avocado cut into 6 wedges
  • 1 cup Boiled New Potatoes sliced optional
  • 3 - 5 oz. pieces Salmon Filet Seasoned with salt and pepper
  • 3 Poached eggs can be a alternative to the salmon


  • To start make the vinaigrette by mixing the first 6 ingredients together and then slowly adding the oil.
  • Next, shave the asparagus in long ribbons using a sharp vegetable peeler. Add escarole.
  • Now sear the salmon in a preheated pan , covered, skin side down. I usually cook the salmon 90% of the way on one side. Flip over and turn off heat , total cooking time about 7 minutes ,let rest.
  • To finish toss the salad with some of your vinaigrette. Then arrange all other ingredients on and around the salad. Drizzle a little more dressing over the top .