Recipe courtesy of Frances Bissell

Salmon, Asparagus and New Potato Salad

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Ingredients

2 pounds new potatoes

2 pounds green asparagus

8 or 10 (5 ounces) salmon fillets, skinned

Home-made vinaigrette, mayonnaise or yogurt

1 lemon, zested

Sal, to taste

Pepper, to taste

Chopped chives or salad onions

Finely chopped chervil

Diced cucumber

Fresh chervil or tarragon

Directions

Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.

Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

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