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Serves 4
An engaging twist on the classic French salad that substitutes salmon for tuna, asparagus for green beans and spicy wasabi for pungent nicoise olives. This salad makes use of three seasonal items that are at their best in mid-spring: wild Pacific salmon, asparagus and new potatoes. And, it’s easy, because everything can be cooked ahead.
2 teaspoons wasabi powder (or more to taste)
1 garlic clove, finely chopped
3 tablespoons lemon juice
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1/4 cup mild oil, such as canola
Sugar to taste (optional)
8 cups mixed baby salad greens
2 pounds fresh wild warm or room temperature salmon fillets (grilled, broiled, baked or sautéed)
5-6 small new potatoes, boiled whole in salted water until tender and then sliced into 1/2 inch thick slices
1 bunch asparagus, tough ends snapped off, and blanched until crisp/tender (about 5 minutes) Plunge into ice water to stop cooking.
4 hard-boiled eggs, peeled and cut in half lengthwise
1. Whisk together the wasabi powder, garlic, lemon juice, rice vinegar and soy sauce until blended. While whisking, slowly drizzle the oil into mixture until it emulsifies. Add about a teaspoon of sugar if the dressing needs balance. Set aside.
2. Place the greens in a large bowl. Add the cooked salmon, flaked into smaller pieces. Toss the mixture gently in the dressing, reserving 2 tablespoons of the dressing. Divide the greens and salmon mixture evenly among four plates.
3. Arrange the potato slices, asparagus spears and hard-boiled egg halves around the plates. Drizzle potato and asparagus with the reserved dressing. Serve immediately.
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