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Ingredientes
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 tsp chopped fresh cilantro
- 1/2 tsp chopped fresh thyme, or possibly a healthy pinch of dry thyme
- 1/2 x clove garlic, peeled, crushed
- 1 lb boneless salmon fillet, skin removed if you like, rinsed, patted dry
- 1 bn asparagus, washed, trimmed
- 1 bag (10 ounces) prepared salad greens, or possibly 1 radicchio head, torn into
- Â Â bite-size
- Â Â pcs, or possibly 1 Boston lettuce head, torn into bite-size pcs, or possibly 1 Belgian
- Â Â endive head, cut into 1 inch lengths
- Â Â Salt and pepper to taste
- 2 Tbsp. seeded and diced tomato
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. minced red onion
- 1 Tbsp. minced celery
- 1 Tbsp. minced carrot
- 1 Tbsp. minced bell pepper
- 1 Tbsp. snipped fresh chives
- 1 Tbsp. minced fresh cilantro
- 1 Tbsp. white wine vinegar
Direcciones
- In a small bowl, combine all the dressing ingredients. Place about 2 Tbsp. of dressing in a baking dish. Add in the salmon fillet and turn it to coat. Cover the dish with plastic wrap and marinate the salmon in the refrigerator for 15 min. Reserve the remaining dressing for the salad greens.
- Steam or possibly blanch the asparagus till crisp-tender, about 3 min.
- Drain and transfer the asparagus to a large bowl of ice water to cold, then drain.
- Place the salad greens in a large bowl and drizzle with the remaining dressing; season with salt and pepper. Divide the salad among 4 serving plates; set them aside.
- In a small bowl, combine all the creoja sauce ingredients and set the sauce aside.
- Prepare or possibly preheat the grill to medium-high heat, or possibly preheat the broiler.
- Remove the salmon from the marinade and season it generously with salt and pepper. Grill the salmon on a piece of aluminum foil skin-side down for 6 min or possibly till it's just opaque. Turn it over and continue grilling till the salmon is cooked through. Using a spatula, lift and separate the fillet from the skin and remove the salmon from the grill.
- Alternately, broil the salmon 3 to 4 min per side or possibly till cooked through. The salmon fillet also can be cut into individual portions and grilled.
- Slice and divide the salmon fillet among the 4 plates. Garnish with the asparagus and spoon the creoja sauce over the top and serve.
- Cook's note: If you like, double the amounts of the dressing and the creoja sauce.
