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Salmon and Egg Salad Plate

Salmon and Egg Salad Plate

50 min.
Time:
Ingredientsfor  
Ingredients
4 ½ cups white Asparagus (trimmed and chopped)
salt
1 ½ cups Snap pea
½ bunch scallions
11 ozs Salmon fillet
1 unwaxed lemon
3 cups mixed salad (lettuce, lollo rosso, radicchio... )
2 hard-boiled eggs
freshly ground peppers
3 Tbsps olive oil
How healthy are the main ingredients?
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Preparation
1.
Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.
2.
Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.
3.
Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.
4.
Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.
5.
Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.
6.
Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.
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