Asparagus Salad with Avocado and Salmon

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Asparagus Salad with Avocado and Salmon
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
1 garlic clove
2 tablespoons coarse-grained Mustard
2 tablespoons butter
2 tablespoons breadcrumbs
salt
peppers (freshly ground)
500 grams Salmon (ready to cook, skinless)
2 tablespoons lemon juice
olive oil
1 Fennel bulb
3 tomatoes
1 handful baby Spinach
300 grams green Asparagus
3 slices white bread
2 tablespoons butter
2 tablespoons Lime juice
½ teaspoon coarse-grained Mustard
½ teaspoon liquid honey
1 teaspoon finely grated Parmesan
2 ripe Avocados
How healthy are the main ingredients?
Salmonwhite breadMustardSpinachParmesanMustard

Preparation steps

1.

Preheat the oven to broil.

2.

For the crust: Peel the garlic and chop finely. In a bowl, stir together the garlic, mustard, butter, and breadcrumbs. Season with salt and pepper.

3.

Rinse the salmon, pat dry, season with salt and pepper, and drizzle with lemon juice. In a pan, heat 2 tablespoons olive oil over medium-high heat and cook the salmon until golden brown. Spread the mustard-breadcrumb mixture over the salmon. Place in the oven and broil until golden brown.

4.

Meanwhile, rinse the fennel, quarter, remove the hard stalk, and cut into thin strips. Blanch the tomatoes, peel, quarter, core, and cut the flesh into thin strips. Rinse the spinach until clean and spin dry.

5.

Peel the bottom third of the asparagus, cut off the woody ends, and cut the spears into 6 cm (approximately 2 1/3 inch) pieces. Blanch in boiling salted water for about 8 minutes. Transfer to a colander, run cold water over to stop the cooking process, and drain well.

6.

Remove the crust from the bread, cut into small cubes. Melt 2 tablespoons butter in a pan over medium-high heat, add the bread, and cook until golden brown. Transfer the bread to a plate lined with paper towels to drain and sprinkle with salt.

7.

For the dressing: Whisk the lime juice with the mustard, honey, and Parmesan. Slowly whisk in the oil and season with salt and pepper.

8.

Cut the avocados in half, remove the seed and the peel, and cut into thin slices. Toss the avocado with the tomatoes, spinach, asparagus, fennel, and croutons. Remove the salmon from the oven, carefully picking apart into bite size pieces. Toss with the salad. To serve, arrange on plates and serve drizzled with the dressing.