SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE

SPRINGTIME SALMON SALAD WITH HAWAIIAN VINAIGRETTE image

Yield Makes 6 to 8 Servings

Number Of Ingredients 10

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450 gr. asparagus
500 to 600 gr. salmon fillet, preferably tail section, about 2.5 cm. thick
3 to 4 Tbsp. vegetable oil or olive oil
2 Tbsp. red or white wine vinegar
salt and freshly ground pepper
cayenne pepper to taste
1 Tbsp. balsamic vinegar (may substitute soy sauce)
2 tsp. grated gingerroot
1 green onion, white and green parts, chopped
6 cups bite-size pieces of tender lettuce

Steps:

Preheat oven to 220*C. Rinse asparagus and cut off its tough bases, removing about 2.5 to 3 cm. of each spear. Peel if desired. Cut each spear into 3 pieces. Set the salmon in a heavy roasting pan. Rub the fish with 1 Tbsp. oil and 1 Tbsp. vinegar. Sprinkle it with salt, pepper and cayenne. Roast the salmon uncovered for about 12 min. or til the flesh just flakes & has changed color in its thickest part. Meanwhile, cook the asparagus in a saucepan of boiling salted water about 3 min. or until crisp tender. Drain, rinse with cold water and drain well again. For the dressing: combine remaining 2 to 3 Tbsp. oil, remaining Tbsp. wine vinegar, balsamic vinegar and ginger in a bowl. Whisk to blend. Add 1/2 of green onion. Season to taste with salt, pepper and cayenne. To serve, arrange lettuce on a platter and drizzle with 1/2 the dressing. Arrange salmon pieces and asparagus on top. Spoon remaining dressing on top. Sprinkle with remaining green onion. Serve warm or cold Fresh gingerroot gives a good flavor to the dressing but if you don't have any, substitute 1/2 tsp. ground ginger.