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Asparagus Halibut Salad

Asparagus Halibut Salad
Cook Time
15 min
Yields
4 servings

Asparagus, mushrooms and a tangy mayo dressing make this a lovely summer salad.

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ingredients

Asparagus Halibut Salad

1
lb(s) asparagus
10
cup torn salad greens
1
cup sliced mushroom
3
green onion, sliced
4 ¼
lb(s) halibut, fillets

Dressing

¼
cup light mayonnaise
2
tsp Dijon mustard
¼
tsp grated lemon, rind
¼
tsp salt
¼
tsp pepper
1
pinch granulated sugar
1
clove garlic, minced
cup buttermilk
1
Tbsp chopped fresh dill
1
Tbsp lemon, juice
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directions

Step 1

Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths.

Step 2

In saucepan of boiling salted water, cook asparagus for 3 minutes or until tender-crisp; drain and cool in cold water.

Step 3

Pat dry and place in bowl.

Step 4

Add salad greens, mushrooms and onions.

Step 5

In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic.

Step 6

Remove 1 tablespoon (15 mL); brush over top and sides of fish.

Step 7

Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.

Step 8

Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat.

Step 9

Arrange greens on plates.

Step 10

Peel skin off each fillet and discard; place on salad.

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