More asparagus! We got a nice fat bundle of fresh asparagus from the grocery store the other day and didn't want it to go to waste, so we get asparagus twice in a row, this time in the form of a spinach-asparagus salad. Good thing for us, because this was one of our busy work days. Whenever we get slammed with work and other projects, we try to do quick lunches, but quick doesn't have to mean boring or fast food.
As we often do, we will dig into the refrigerator to see what is on hand, what needs to be cooked up, what is on the verge of going bad. Neither of us likes to waste food, so when we found the spinach and asparagus, this salad option became a no-brainer. Besides, we're trying to watch our waist lines just a bit, so a healthier salad is appealing to us both, as long as it isn't boring.
For the chili peppers, you can realistically use any pepper of your choice. We still had some small red fingerling chili peppers that we had picked up. They're thinner peppers with a small amount of heat. Try a red bell pepper if you're looking for a meatier pepper and no heat. I personally enjoy the heat and might want to mix in a ghost pepper, but that's just me! I love ALL chili peppers.
Patty's Perspective: I am not typically a salad person, but I love fresh spinach and REALLY love salmon. All of the other colorful and bold flavors that Mike added to this dish really made it taste like more than just a salad. Delicious.
Asparagus-Spinach Salad with Pan Seared Salmon
- 4 ounces fresh spinach
- 16 asparagus spears
- 1 avocado, peeled, pitted and diced
- 3 spicy red peppers, roasted and chopped – I used small red fingerlings, but any thicker pepper will do
- 1 tomato, diced
- 2 5-ounce salmon fillets
- 1 teaspoon Creole seasonings
- Salt and pepper to taste
- ¼ cup olive oil + 2 teaspoons
- ¼ cup white wine vinegar
- Juice from half a lemon (or more, as desired)
- Lightly chop the spinach and set it into a large mixing bowl.
- Heat a large pan to medium heat and add 1 teaspoon olive oil.
- Snap off woody ends of the asparagus and discard. Chop the asparagus in half and set into the pan. Salt lightly. Cook about 4-5 minutes until they are crisp tender. Remove from heat and cool slightly. Add to the mixing bowl.
- To the mixing bowl, add avocado, tomato and chopped roasted peppers.
- Bring the pan back to medium heat and add 1 teaspoon olive oil.
- Season the salmon with Creole seasonings, salt and pepper.
- Pan sear the salmon about 4 minutes, then flip and sear the other side. Reduce heat and add a splash of water to the pan to allow to steam. Cook another minute or two, or until salmon is cooked through. Remove from heat.
- In a small mixing bowl, whisk together ¼ cup olive oil with vinegar and lemon juice.
- Pour into the salad mix and toss to coat.
- Serve salad over wide plates and top with salmon.