Shaved Asparagus Salad with Crusted Salmon
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- 2 tbsp (25 g) Redpath® Golden Yellow Sugar
- 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
- 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
- 4 cups (80 g) arugula
- ¼ cup (30 g) shaved parmesan cheese
- 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
Step 1
Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.
Step 2
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.
Step 3
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.
Step 4
Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).
Step 1
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.
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.
