lemon pepper smoked salmon wrapped asparagus salad with turmeric tahini dressing
This salad is a silver dollar hidden in a stack of pennies.
Mothers’ Day is Sunday, and after missing the occasion last year due to the onslaught of COVID and its well-known interruptions in life, I really want to treat my mom to a special supper. I already have a menu planned, and it could either be absolutely phenomenal or an absolute flop. I’ve yet to attempt one of the dishes I’ve written out. Yikes.
I did, however, make this salad prior. It’s such a lovely springtime dish and quite appropriate for a Mothers’ Day feast. Nimble fingers are useful, but otherwise the process is easy and quick.
First, the salmon seasoning. A few spices, lemon zest, parmesan, and plenty of black pepper. Lay out your salmon filets as neatly as possible. Because lox is usually packaged in a big mass, separating into neat little strips isn’t practical but do the best you can. Sprinkle the lemon pepper blend all over the salmon.
Trim your asparagus bundle to remove the knobby butts. Working with three or four veggies at a time, carefully roll a strip of lox around the asparagus and press at the seam to seal. You may need to squeeze fairly firmly, with purpose, and multiple times. It’s honestly fine if the salmon isn’t tight as a knot. Channel your inner boyscout and Always Do Your Best.
Lay out the little green packages on a baking tray and distribute the remaining lemon pepper mix overtop. Finish with drizzles of olive oil and honey. The honey is a nice pop of sweetness, particularly upon the introduction of the dressing.
Broil the asparagus under a very hot element. You want the broiler on HIGH. I wonder why a low setting even exists because I have never seen a recipe calling for its use and I sure as hell haven’t touched the setting in any of my adventures.
Prepare the dressing as the asparagus cools from its trip to the broiler tropics. Super easy to whip up in the food processor or a high speed blender, and the result is a sauce equal parts tangy and light and apparently reminiscent of Russian dressing according to a very reliable source. Slather it all over the asparagus. Honestly, I went at the bowl of the food processor with my fingers once I poured the bulk of the dressing into the serving dish, as if licking scraps of cookie dough. As I did with the Skillet Dulce de Leche Stuffed Chocolate Chip Cookie. That’s how incredible this dressing is.
Tell me a story about one thing your mom did that stayed with you from childhood, or adulthood. Much of my younger years are fragmented in my memory, but mom used to bake these remarkable themed cakes for my sister and I’s birthdays. She once created a yoshi cake for me, and my sister’s ever popular cheeseburger-shaped confection. Sometimes mom frets that all she ever did was raise us and not particularly well, but I could not imagine myself having any demonstrably positive traits had she not been such a constant, gentle, caring influence at all times. I had massive attachment and separation anxiety issues in elementary school and often cried when she sent me off to class. Had she not been as she was, a stay at home mom who’s ultimate goal was to bring us three up with love and attention, I may be quite a monstrosity many years later.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need another salad idea for your dinner table? Try out the Crispy Everything Spice Buffalo Tofu Salad with Avocado Ranch!
Ingredients
- 1/3 cup shredded parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp paprika
- pinch red pepper flakes
- 1 tbsp lemon zest
- 4-6 oz smoked salmon
- 1 lb asparagus
- 2 tbsp olive oil
- 1 tbsp honey
- 4 cups mixed greens (I used arugula and kale)
- 1 carrot, sliced into ribbons
turmeric tahini dressing
- 2 tbsp tahini
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic
- 1/2 tsp turmeric
- 1/3 cup olive oil
- kosher salt and pepper, to taste
Instructions
- Heat broiler to HIGH and grease a large baking sheet with a heat-tolerant oil, such as pure olive, avocado, or safflower.
- To make the dressing, combine all ingredients in the bowl of a food processor or high speed blender. Whip until creamy and smooth, about one minute. Pour into an airtight container or bowl and set aside.
- On a large plate, separate smoked salmon into pieces as even as possible. It won't be perfect, but as long as you can some fairly cohesive lengths about 1 inch across and 3-4 inches long, this will be more than okay.
- In a small bowl, combined parmesan, black pepper, paprika, red pepper flakes, and lemon zest. Sprinkle the mixture over the smoked salmon, reserving 1-2 tablespoons.
- Carefully wrap smoked salmon strips around bundles of 2-3 asparagus spears. Pinch and poke at the salmon to help it adhere. Place the bundles seam-side down (as best you can) along the baking sheet. Repeat with remaining asparagus.
- Sprinkle remaining parmesan mixture over the salmon. Drizzle with olive oil and honey. Set pan in the broiler for 6-8 minutes. Watch closely to prevent burning. When the asparagus and salmon both exhibit light browning along the edges, remove from the oven. Let cool until able to be handled.
- To assemble the salad, toss greens in about 1 tablespoon of the turmeric dressing and pile onto a large platter. Arrange asparagus bundles and carrot ribbons evenly atop. Serve with remaining dressing.
