Salmon Salad with Asparagus: Submitted by: Ginger B. | Date Added: 10 Oct 2011
Listed in: Salads

4 salmon fillets 1 1 / 2 pound (675 g)
1 tsp. tablespoons olive oil or sunflower
1 / 2 pound green asparagus
1 large stalk celery
2 / 3 of a pound of ready mixed salad (250 g)

For the sauce:

2 mangoes
4 chives
1 small pot of plain yogurt
1 tsp. teaspoon mustard
1 tsp. tablespoon anise alcohol
black pepper

Heat water. Remove skin from salmon, remove any bones and cut into large dice. Heat oil in a skillet. Sauté salmon 3 to 4 minutes on each side, then drain on
paper.

Peel the asparagus, wash and cut into sections 4 cm (1 1 / 2 inch). Sprinkle with boiling water and blanch 2 minutes. Refresh under cold water, drain.

Prepare the sauce: Peel the mangoes. Cut into cubes the equivalent of 1 pound (500 g) of pulp. Place in blender. Wash and pat dry the chives. Chop it to the top of the mango. Add yogurt, mustard and anise alcohol. Pepper to taste.

Taper, wash and finely chop celery. Put in a bowl ave salmon and asparagus. Gently stir in the sauce to avoid breaking the salmon.

Place the mixed salad among 4 plates. Divide the filling in the center salmon.

Variation: you can replace alcohol with anise vermouth.

Makes 4 servings.

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