Asparagus, watercress and salmon salad
Ingredients • 3/4 cup whole-egg mayonnaise • 6 (120g) gherkins, finely chopped • 1 1/2 tablespoons…
Ingredients
• 3/4 cup whole-egg mayonnaise
• 6 (120g) gherkins, finely chopped
• 1 1/2 tablespoons drained capers, rinsed, finely chopped
• 1/2 cup chopped fresh herbs (such as parsley, mint and dill)
• 2 bunches asparagus, trimmed, halved
• 1 (400g) bunch baby (Dutch) carrots, trimmed, peeled, halved crossways
• 200g snow peas, trimmed, thinly sliced
• 3 (200g each) salmon fillets, skin on
• 1 tablespoon olive oil
• 1 bunch watercress, sprigs removed
Method
Step 1
Combine mayonnaise, gherkins, capers, herbs and 1/3 cup hot water in a bowl. Cover and refrigerate.
Step 2
Bring a large saucepan of water to the boil over high heat. Add asparagus and carrots. Cook for 3 minutes of until asparagus is bright green and just tender. Add snow peas for the last 1 minute of cooking. Drain. Refresh under cold water. Place in a bowl. Set aside.
Step 3
Season salmon with salt and pepper. Heat oil in a frying pan over high heat. Add salmon, skin-side down. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 2 minutes to rest. Using a fork, flake salmon into large pieces.
Step 4
Arrange watercress, carrots, asparagus, snow peas and salmon on a platter. Serve with mayonnaise mixture.
