Asparagus and Mushroom Salad with Salmon


Salmon is a highly nutritious food. Of course, it is high in protein and “good fats” (Omega 3 Fats).  Did you know that a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D? It is one of the few foods that can make that claim. That same piece of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium.

Asparagus is rich in protein but low in calories and carbohydrates. It’s an excellent source of potassium, folic acid, Vitamins A, C and K and traces of Vitamin B complete. It’s also a great source of dietary fiber-it’s also rich in niacin, phosphorus and very low sodium. It’s also one of the few veggies that actually contains calium and magnesium in the ideal ratio of 2:1.

Mighty Mushrooms – the health benefits associated with this edible fungus are numerous and wide ranging. Mushrooms are high in antioxidants, selenium, riboflavin and other healthful substances that boost your immune system!


  • 32 Asparagus Spears
  • 2 Cups Assorted Mushrooms
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Shallots
  • 1 Clove Chopped Garlic
  • 8 Slices Smoked Salmon
  • Mixed Salad Greens
  • Herb Vinaigrette:
  • 2 Egg Yolks
  • 1 Teaspoon Dijon Mustard
  • 1 ½ Tablespoons Vinegar
  • Salt and Pepper
  • 2/3 Cup Extra Virgin Olive Oil
  • 1 ¼ Cups Vegetable Oil
  • 1 Tablespoon each of Chives, Parsley and Tarragon Chopped


Peel the asparagus and trim the fibrous end section. In a large pot of salted boiling water cook the asparagus spears. Asparagus should not be overcooked but should also not be served undercooked with too much crunch. Refresh in ice water and drain on a paper towel. Sauté mushrooms in oil and garlic. Season with salt and pepper and set aside. Thinly slice half of the salmonand keep the rest to serve over the salad.

Put the egg yolks in a blender with mustard, vinegar, salt and pepper and blend at high speed, slowly adding the oil a little at a time. After one third of the oil has been incorporated add the herbs. Continue to blend, slowly adding the rest of the oil until it is all incorporated. It should be the consistency of heavy cream. Add a few drops of cold water to the blender if it is too thick.

Place asparagus, mushrooms and chopped salmon in a mixing bowl, season with salt and pepper and toss with enough dressing to coat all ingredients. In a separate mixing bowl season the salad leaves and lightly dress with the vinaigrette. Arrange the leaves on a plate and spoon asparagus and mushroom mix on top. Arrnage sliced salmon over the top of the salad.

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