Salmon salad with dill & caper dressing

Cooking Fish Salmon salad with dill & caper dressing

Detailed step-by-step description of how to cook the dish "Salmon salad with dill & caper dressing". Try it by all means

Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. To make dill and caper dressing, combine mayonnaise and water in a bowl. Stir in capers, dill and lemon juice. Season with pepper. Set aside.
  2. Cook asparagus in a saucepan of boiling water for 30 secs or until bright green. Drain and refresh under cold running water.
  3. Place the asparagus, salad leaves, rocket and onion in a large bowl. Toss to combine. Add the salmon and toss gently to combine. Drizzle with the dressing and serve immediately.

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125g real mayonnaise
1 tbsp boiling water
2 tbsp drained capers, chopped
1 1/2 tbsp chopped fresh dill
2-3 tsp fresh lemon juice
Freshly ground black pepper
1 bunch asparagus, ends trimmed, diagonally sliced
1 x 400g pkt complete salad
1/2 pkt baby rocket leaves
1 red onion, halved, thinly sliced
2 x 210g cans pink salmon , drained, skin and bones removed, broken into large chunks

Adv

Autors
Preparation time
10
Cooking time
01
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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