Arugula salad with crusted salmon fillets in a white bowl

Shaved Asparagus Salad with Maple 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 maple 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!

Serves

4

PREP TIME

30

COOK TIME

20

INGREDIENTS

For Salmon

  • 2 pkg (28 g) Redpath® Brown & Maple Sugars
  • 2 tbsp (28 g) softened butter
  • ¼ cup (30 g) finely chopped pecans
  • 1 tsp (4 g) ground cumin
  • ½ tsp (3 g) salt
  • ½ tsp (3 g) freshly ground pepper
  • 1 tbsp (15 ml) dijon mustard
  • 4 6 oz (170 g) salmon fillets

For the salad:

  • 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
  • 4 cups (80 g) arugula
  • ¼ cup (30 g) shaved parmesan cheese

For the dressing:

  • 3 tbsp (39 g) Redpath® Organic Granulated Sugar
  • 3 tbsp (45 ml) freshly squeezed lemon juice
  • 2 tbsp (30 ml) dijon mustard
  • 1 clove garlic, minced
  • ½ tsp (2 g) freshly ground pepper
  • ½ tsp (3 g) salt
  • 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® Brown & Maple Sugars, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.

Glass mixing bowl containing mixed ingredients with a fork inserted for mixing

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 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.

Uncooked, nut-crusted salmon fillets on a foil lined baking tray

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.

Arugula salad with crusted salmon fillets in a white bowl resting on a white cloth napkin

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.