Asparagus and corn salad breaded with salmon

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Corn and Blistered Asparagus Salad with Salmon Spiced with a Creamy Lemon Chive Dressing ~ is a main course salad with a hint of spring. You will feel satisfied and fine with yourself after polishing it, and isn't that what this is about?

Talk about a satisfying salad… this one gets high marks for protein (salmon) and smart carbs (corn) along with tons of vitamins, minerals, and fiber (asparagus, arugula). It also has a proper touch of spring in February. This is the kind of salad that won't leave you with that emptiness I just had a salad and now I'm still hungry feeling, you know what I mean?

Take on the healthy challenge of the main course salad!

Try incorporating a main course salad dinner into your weekly meal plan. You'll cut calories, get the extra fiber you need, extra veggies, and a refreshing change from heavier meals …

I use baby arugula because I love the spicy flavor, but also because it can resist the strong ingredients of a main dish salad. It doesn't wilt as fast as some other greens after being dressed as well.

I like to buy my baby arugula in a tub instead of a bag, I think it tastes fresher, but I'm worried about checking those dates. Rifle through the stack, boys, it's worth it.

How to blister vegetables like corn and asparagus ~

Corn and asparagus blisters could not be easier and can be accomplished in several ways. Whichever method you choose, it will only take a few minutes, so pay attention!

  • I like Lightly brush vegetables with olive oil before blistering., helps speed up the process and gives vegetables a good shine.
  • If you have a outdoor grill place them on the grill. Rotate them frequently.
  • On a gas stove, you can hold the corn over the open flame, like I did today. Use tweezers and be careful, the corn can explode and spit as it cracks, but it works wonders. I use this method to roast aubergines for me. Smokey Baba Ganoush, or when I want a little charred in the corn for me Cowboy caviar.
  • A top grill pan It works well too. Use a skillet that can withstand high heat, such as cast iron, and turn up the heat. Let the skillet heat for a few minutes before adding the vegetables. Work in batches so you don't clutter the pan.
  • You always can vegetable blister under the grill. Arrange them in a single layer on a baking sheet and place them on the top rung under the flame.

TIP: Blister corn and asparagus, but do not overcook them in any way. Both corn and asparagus need very little heat just to bring out their flavor and take the raw edge off. Charring adds great flavor and the vegetables hold firm.

A convenient off-season package of corn allowed me to do this now, in February. It's another example of our shrinking world when it comes to producing, and I have to say that those fresh ears of corn look quite tempting right now.

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I love love love my toppings, and this creamy lemon chive topping is a winner. A touch of honey and Dijon mustard creates a "creamy" emulsion along with lemon juice and olive oil, when shaken vigorously. I like to add everything to a small mason jar, screw the lid on and shake. It is one of the most satisfying cooking tricks ever, and the results are instant, beautiful, and delicious. Just look at that sunny color!

If you need more conviction to shake up your own dressings, check out the ingredient list in a plain bottle of dressing the next time you're at the supermarket … where do these things come from? In fact, I think it is excessive that something so simple is done with so much garbage.

Asparagus and corn salad breaded with salmon

Tender salmon, charred vegetables, and baby arugula are a satisfying and healthy main dish salad.

Main course salad

American kitchen

Calories 284.32kcal

  • 1/2 pound wild salmon fillet, you can also use leftover cooked salmon
  • extra virgin olive oil
  • salt and fresh ground pepper
  • 2 ears of corn
  • 1 bunch of thin asparagus
  • 3 large handfuls of baby arugula make sure it is dry


  • 3 tablespoons of extra virgin olive oil
  • juice of 1 lemon about 2 tablespoons
  • 1 teaspoon creamy Dijon mustard
  • 1 teaspoon of honey
  • pinch of salt
  • 1 tablespoon chives, not dried
  • Preheat oven to 400F

  • Line a baking sheet with aluminum foil or parchment and place the salmon. Brush lightly with oil and season with salt. Bake for about 20 minutes, or just until fish flakes.

  • While the fish is baking, it is time to blister the vegetables. Trim the bottom third of the asparagus stalks and discard them. Brush lightly with oil and do the same with the corn.

  • There are several ways to do this, depending on your situation. If you are broiling, place the corn and asparagus on the grills and rotate them frequently until they are charred and their color becomes brighter. This will only take a few minutes. You can use a stovetop grill pan, or if you have a gas stove, you can burn the corn right over the gas flame on top of the stove, just hold it with tongs and be careful. Vegetables can also be charred under the grill. Place them on a baking sheet and place them on the level closest to the broiler flame. Shake the pan to rotate the asparagus several times while blistering.

  • After the vegetables have cooled down a bit, run a knife down the sides of the corn to remove the kernels and cut the asparagus into 1-inch pieces.

  • Place the arugula in a large, wide salad bowl and mix with the chilled vegetables and just enough dressing to moisten. Season with a little salt to taste.

  • Crumble the salmon in the center of the salad. Sprinkle the salmon with more dressing, season with freshly ground pepper, and sprinkle with chopped chives. Enjoy!

Calories: 284.32kcal | Carbohydrates: 12.64 g | Protein: 14.06g | Fat: 20.71 g | Saturated Fat: 3.61g | Sodium: 376.32 mg | Fiber: 1.84g | Sugar: 5.35g

Make this corn and asparagus salad with salmon of yours ~

  • You can use grilled shrimp instead of salmon.
  • Or leave the salmon entirely for a delicious vegan corn and asparagus salad, or corn and asparagus succotash?
  • Tender spinach or kale would work for vegetables, but I don't recommend a baby tender lettuce or a "spring mix," the vegetables won't hold up under the weight of the other ingredients.
  • Fresh dill or tarragon would work in place of chives.
  • Corn, asparagus, and salmon are a winning combination ~ how about roasting them in foil packages?

Thanks for fixing!

With Breaded Salad Asparagus Corn Salmon

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