Springtime Salmon Salad Recipe

1. Bring enough water to cover the salmon to a simmer in a medium sauté pan over medium heat. Add the salmon and poach for about 10 to 12 minutes, depending on the thickness. Remove the salmon from heat and let it cool in the liquid. When the salmon is cool, remove the skin and break it up into 1 1/2-inch pieces.
2. In a medium saucepan of boiling water, cook the potatoes until they are tender but slightly resistant when pierced with a fork, 20 to 30 minutes. Drain and cool, then cut into 1 1/2-inch strips.
3. Bring a large saucepan of salted water to a boil and cook the asparagus for about 3 to 5 minutes, or until just tender. Drain and let cool.
4. Place the eggs in a pan with cold water to cover and bring to a rolling boil. Turn off the heat and cover the pan for 12 minutes. Cool the eggs under cold running water. Peel and cut into quarters. Set aside.
5. To make the dressing, combine all the ingredients in a blender or food processor fitted with a metal blade and blend until creamy. Taste for seasoning.
6. Combine the salmon, potatoes, and asparagus in a medium mixing bowl and add 1/2 cup of the dressing. Toss to combine. Taste for seasoning.
7. To serve, arrange the lettuce leaves on serving plates. Place some salmon salad on top and then garnish with alternating egg quarters and red and yellow cherry tomato halves. Pass the remaining dressing at the table.