Salmon Salad with Basil Vinaigrette

By KSmitherman

Ingredients

• Basil Vinaigrette (recipe)
• 3 About 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh basil
• 1 small clove garlic, minced
• 1 teaspoon minced fresh chives
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• Combine all ingredients in small bowl; stir until blended.
• 1 pound asparagus, trimmed
• 1 ‑1/4 teaspoons salt, divided
• 1 pound salmon fillets
• 1 ‑1/2 teaspoons olive oil
• 1/4 teaspoon black pepper
• 4 lemon wedges

Details

Adapted from recipes.howstuffworks.com

Preparation

Step 1

Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.
Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)
Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.