Salmon and Asparagus Salad

May 23, 2012

(phase 1-4) serves 4

2 cups sliced cucumber
1 pound asparagus, trimmed and cut into 3-inch pieces
4 cups chopped romain lettuce
4 skinless salmon fillets
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Olive oil Cooking spray
1/2 cup thinly sliced red onion
1/2 cup Walden Farms Asian salad dressing

Preheat broiler.
Bring 3-4 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water, plunge asparagus into ice water; drain and set aside.
Sprinkle fillet evenly with sea salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, cucumber, asparagus, onion, and Asian dressing in a large bowl; toss gently to coat.

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