Serves 4. Advance Preparation: Can be prepared through step 5 up to 4 hours ahead, covered, and refrigerated.


  • 1 pound salmon fillet
  • 1 pound Yellow Finn or Yukon gold potatoes peeled
  • 1 pound thin asparagus trimmed and cut into 1 1/2-inch pieces
  • 2 large eggs
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon drained capers, well drained and rinsed
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon finely chopped lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Garnish:
  • 1 head of red leaf lettuce cleaned and torn into 2-inch pieces
  • Red and yellow teardrop cherry tomatoes


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.

Salmon and asparagus are at their peak in the spring. I love this salad for its piquant herbed dressing, which perfectly accents the vegetables and the salmon.

Print this recipe

Submitted 4/27/06.
Source: The New California Cook
Submitted By: b smith

Springtime Salmon Salad