Salmon Salad Recipe with Asparagus

If you want to try a delicious salmon salad recipe, this is the one for you. It uses smoked salmon and delicate asparagus spears along with pecans and Dijon mustard.

The use of smoked salmon makes it easy for you to keep the ingredients on hand and use them when you want to whip up a fast meal. Remember to use extra virgin olive oil in the dressing because it is much more flavorful than other types of olive oil.

Dijon Dressing:

• • ¼ cup extra virgin olive oil
• • 2 Tbsp freshly squeezed lemon juice with seeds and pulp removed
• • 1 tsp good quality Dijon mustard
• • ½ tsp table salt
• • 1/4tsp freshly cracked black pepper

• • 1 lb fresh asparagus
• • ½ cup pecan pieces
• • 2 heads lettuce (red leaf is preferable)
• • ½ cup green peas (frozen and thawed or fresh)
• • ¼ pound of smoked salmon

Rinse asparagus and trim it, then cut it into one inch pieces. Fill pot with water and bring it to a boil, then cook asparagus pieces until they are tender. This should take about five minutes. Drain asparagus and set it to the side.

Toast pecan pieces by placing them in a skillet and roasting them over medium heat. Keep stirring constantly to prevent pecans from burning.

Cut smoked salmon into 1” chunks. Because they will be mixed with other ingredients, you should not use thin strips of smoked salmon. Look for thicker pieces that will stand up to being mixed into the salad.

Place all ingredients except for dressing into large bowl. Toss them lightly to combine.

You can dress the salad with Dijon dressing or it can be served on the side. This salad serves approximately eight people.

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