Shaved Asparagus Salad with Crusted Salmon
You can feel good serving this salad knowing you’re giving your family the many vitamins and nutrients that come from salmon, asparagus and arugula. With just a touch of sweetness in the pecan crust, you’re not only digging in to wellness, but also into great flavour! As a meal, or as a side, you’ll want to make this amazing recipe again and again!
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Organic Granulated Sugar
Our Organic Sugar comes from sugarcane grown on sundrenched farms committed to sustainable agriculture. With a delicate taste, it can be used for any of your sugar requirements, beverages, baking, cereals and sauces.
For the salmon:
- 2 tbsp (25 g) Redpath® Golden Yellow Sugar 2 tbsp (25 g) Redpath® Golden Yellow Sugar
- 2 tbsp (28 g) softened butter 2 tbsp (28 g) softened butter
- ¼ cup (30 g) finely chopped pecans ¼ cup (30 g) finely chopped pecans
- 1 tsp (4 g) ground cumin 1 tsp (4 g) ground cumin
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (3 g) freshly ground pepper ½ tsp (3 g) freshly ground pepper
- 1 tbsp (15 ml) dijon mustard 1 tbsp (15 ml) dijon mustard
- 4 6 oz (170 g) salmon fillets 4 6 oz (170 g) salmon fillets
For the salad:
- 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
- 4 cups (80 g) arugula 4 cups (80 g) arugula
- ¼ cup (30 g) shaved parmesan cheese ¼ cup (30 g) shaved parmesan cheese
For the dressing:
- 3 tbsp (39 g) Redpath® Organic Granulated Sugar 3 tbsp (39 g) Redpath® Organic Granulated Sugar
- 3 tbsp (45 ml) freshly squeezed lemon juice 3 tbsp (45 ml) freshly squeezed lemon juice
- 2 tbsp (30 ml) dijon mustard 2 tbsp (30 ml) dijon mustard
- 1 clove garlic, minced 1 clove garlic, minced
- ½ tsp (2 g) freshly ground pepper ½ tsp (2 g) freshly ground pepper
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ¼ cup (60 ml) olive oil ¼ cup (60 ml) olive oil
Instructions
For the salmon:
Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.
In a medium bowl mix together Redpath® Golden Yellow Sugar, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.
Place salmon fillets on prepared baking sheet, brush with an even amount of mustard. Divide sugar mixture between the tops of each fillet, and press it until it adheres to mustard.
Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).
For the dressing:
Whisk together Redpath® Organic Granulated Sugar, lemon juice, mustard, minced garlic, salt, and pepper in a medium bowl. Drizzle with olive oil, whisking to emulsify dressing.
For the salad:
In a large bowl gently fold together shaved asparagus and arugula, divide between 4 plates. Drizzle with desired amount of dressing and top with cooked salmon. Garnish with parmesan.
Chef's Tip
*Store leftover dressing in an airtight jar in the fridge for 4-5 days.
*Asparagus can be shaved in advanced and chilled in ice cold water for up to 3 hours before finishing salad.
