lemon pepper smoked salmon wrapped asparagus salad with turmeric tahini dressing_____________________________Broiled lox wrapped asparagus with a parmesan pepper coating and a sweet honey drizzle served on a bed of greens with a ridiculous turmeric tahini dressing. it is ridiculous, seriously. You should hear its jokes.
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.