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    Home » Recipes » Easy Salad Recipes

    Asparagus and Hot Smoked Salmon Salad

    Published: Dec 30, 2019 · Modified: May 17, 2021 by The Devil Wears Salad

    Jump to Recipe
     

    Easy and delightful. Who doesn’t like that? Our Asparagus and Hot Smoked Salmon Salad is quick and simple to whip up. The delicious lemony, herby and silky parsley egg dressing will take the dish to another level.

    Asparagus and Hot Smoked Salmon Salad on a blue plate this recipe

    Why I Love Asparagus and Hot Smoked Salmon Salad

    Easy. Easy. Easy. Ha. I love easy meals. Who doesn’t?

    Using three popular ingredients for brunch – asparagus, salmon and eggs but I’ve added my own twist. The eggs are in the dressing.

    Retaining the classic flavours of fresh asparagus and salty hot smoked salmon, the parsley egg dressing elevates the dish with a lemony and herby sauce.

    I love the silky texture the soft-boiled eggs create with this dressing and when you layer it over the asparagus and hot smoked salmon, it’s insanely good.

    If you love runny eggs, this Spring asparagus breakfast dish is perfect.

    What is Hot Smoked Salmon?

    When it comes to smoked salmon, we generally think of the thinly sliced fish that looks like sashimi. This is the cold smoked version. The salmon is dry-cured in salt for several days which draws out the moisture and then smoked in low temperatures around 25°C (80°F) for a few hours.

    Cold smoked process is generally to preserve the natural flavours of the fish hence the end result is a more silky, raw-like texture.

    For hot smoked salmon, the cooking process is slightly different.

    It will start with a wet cure in a salty brine and then smoked in higher temperatures above 45°C (113°F). The end result will give you fish that resembles a cooked piece of salmon and with flaky pieces of fish that is deliciously smoky.

    Hot smoked salmon is great on its own or tossed into salads, creamy pastas or mashed with potatoes to make a yummy fish cake.

    The salty, full flavour makes it a versatile ingredient to have in your fridge ready to go. Plenty of great hot smoked salmon recipes around for you to try.

    For some other salads with hot smoked salmon, check out: Asian Pear Salad with Soba and Hot Smoked Salmon or Risoni Salad with Hot Smoked Salmon and Crab.

    Hot smoked salmon

    How to Select A Good Bunch of Asparagus?

    First signs of Spring for me – blossoms and asparagus!

    Love it when it comes into season. A versatile vegetable that you can cook for breakfast, lunch or dinner!

    Nothing more satisfying than a good asparagus breakfast in our house! And so many different ways to eat asparagus as well – boiled, grilled, sauteed or eaten raw.

    In Chinese cooking, we love to simply stir-fried green asparagus with garlic or for something fancy, we add scallops or pearl meat. The delicate flavours work well together.

    Do we select thick or thin asparagus? Size does not matter as much as long as they are fresh. You may prefer thin asparagus if grilling whole or thick ones if you want to slice up. Thick asparagus means it is more mature than the thin variety.

    Tips to Choose the Best Green Asparagus:

    • First make sure the stems are firm – no limpy asparagus here!
    • Asparagus tips should be closed and with a bright green or violet tinge. If they have turned yellow, they are too old.
    • Finally avoid the ones where the stems look dry and woody. They should be green and plump.

    And some random fact – did you know asparagus comes in three different colours? Green, white and purple!

    Blanched Asparagus

    How to Make Asparagus and Hot Smoked Salmon Salad

    How to Prepare the Salad

    Very easy to get our asparagus and hot smoked salmon salad going as there are only 2 ingredients in actual salad part!

    To prepare asparagus, snap off the woody ends and give a little rinse under water.

    Bring a pot of water to boil but also have a large bowl of cold water ready. Dunking green vegetables after blanching stops them from further cooking and helps retain the green colour and crispy texture.

    Add asparagus to rapid boiling water and blanche for 3-4 minutes depending on the size of your asparagus. Remove with tongs and add directly into ice cold water.

    Remove hot smoked salmon from packaging. Discard skin and pull apart the salmon flesh into a bowl. Set aside for assembly.

    Fresh flat leaf parsley

    How to Make Parsley Egg Dressing

    The dressing in our hot smoked salmon recipe is the highlight of the salad.

    Lemony, silky and herby, this egg dressing is more like a sauce. Delicious on our asparagus and hot smoked salmon salad but could also be layered over baked fish or a bowl of green beans.

    First, let’s start with the eggs. When you search the internet for the perfect soft-boiled eggs, there are many, many articles on how to do this. Everyone will have their own method and to be honest, everyone will like their soft-boiled eggs slightly different textures.

    My kids love soft-boiled eggs for breakfast and they have their own preferences. So I can tell you there is no right or wrong way to boil soft eggs!

    If you love soft-boiled eggs, check out >> Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs.

    For this egg dressing, the egg whites will be just cooked and the yolks are soft and runny. I wanted the eggs to be just cooked enough so we taste and see the eggs in the sauce but soft enough so it has a saucy consistency.

    Bring a pot of water to boil. Add the eggs to the rapid water. Turn off the heat and put the lid on the saucepan. Leave the eggs sitting in the hot water (with no heat on) for no more than 10 minutes.

    Remove eggs and plunge into a bowl of cold water to stop them from cooking.

    Rather than peeling the eggs, I like to crack the egg open and then use a teaspoon to scoop out the whites and yolk into a bowl. Repeat this process for all 4 eggs.

    Mash eggs with a fork into small pieces.

    Rinse and finely chop ½ bunch of parsley. Add chopped parsley into bowl with mashed soft eggs.

    Add olive oil, lemon zest and lemon juice to sauce and mix well. Season with salt and cracked black pepper.

    Blanched asparagus and soft boiled egg

    How to Assemble the Salad

    This salad is better served individually so that everyone can dip their own asparagus stems into the silky parsley egg dressing. Can even use your fingers!

    On individual plates, divide the asparagus equally and layer hot smoked salmon on top of each serve.

    Scoop a generous amount of parsley egg sauce over each portion to serve. Season with additional salt & cracked black pepper as required.

    I would serve this immediately because of the parsley egg dressing. If you wanted to prepare ahead, have everything ready to go including the soft-boiled eggs but just whisk the dressing up when you want to serve.

    Have warm crusty bread on the side if you wish for extra dunking in the parsley egg dressing.

    This is super easy hot smoked salmon recipe to make for family and friends. And quick to whip up for light lunches during the week with ingredients readily available at your local grocer during asparagus season.

    If you like soft-boiled eggs just like me, our asparagus and hot smoked salmon salad is going to be a winner.

    That’s all!

    More Keto Salad Recipes

    Get inspired by the biggest collection of salad recipes in the one place. We have recipes to suit lifestyle preferences and different occasions. These salads are both delicious and stylish. Search for your favourite ingredient to find a salad you’ll love!

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    Easy Salad Dressing Recipes

    Salad dressings are incredibly easy to make in the comfort of your own home. This way you can control the ingredients to suit your palate and you can make the exact portion you need for that one meal. Check out our collection!

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    Asparagus and Hot Smoked Salmon Salad

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    Recipe

    Asparagus and Hot Smoked Salmon Salad
    Print Recipe
    4.98 from 42 votes

    Asparagus and Hot Smoked Salmon Salad

    Easy and delightful. Who doesn’t like that? Our Asparagus and Hot Smoked Salmon Salad is quick and simple to whip up. The delicious lemony, herby and silky parsley egg dressing will take the dish to another level.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Salad
    Cuisine: International
    Dietary: Dairy Free, Gluten Free, Nut Free, Pescatarian
    Servings: 4 people
    Calories: 222.43kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 3 bunches asparagus
    • 200 g hot smoked salmon

    Salad Dressing

    • ½ bunch flat leaf parsley
    • 4 eggs
    • 3 tbsp olive oil
    • 1½ lemon, juiced/zested
    • salt, to taste
    • pepper, cracked black, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Snap off the woody ends of asparagus. Bring a medium sized saucepan of water to boil but also have a large bowl of cold/iced water ready. Add asparagus to rapid boiling water and blanche for 3-4 minutes depending on the size of your asparagus. Remove with tongs and add directly into ice cold water. This will stop from further cooking.
    • Remove hot smoked salmon from packaging. Remove skin and pull apart the salmon flesh into a mixing bowl. Set aside for assembly.

    Salad Dressing

    • Rinse and finely chop parsley.
    • Bring a small saucepan of water to boil, add eggs to rapid water. Then turn off the heat and place lid on the saucepan. Let the eggs sit in hot water (with no heat on) for no more than 10 minutes.
    • Remove eggs and place into a mixing bowl of cold water to stop the eggs from cooking.
    • Crack eggs and scoop out of shell into a bowl. The whites should be just cooked and the yolk soft and moist.
    • Mash up the eggs with a fork and then add olive oil, lemon zest, lemon juice and chopped parsley. Mix well to combine.
    • Season with salt and cracked black pepper to taste.

    Assembly

    • On individual plates, divide the asparagus equally and layer hot smoked salmon on top of each serve.
    • Scoop a generous amount of parsley egg sauce over each portion to serve.
    • Season with additional salt and cracked black pepper as required.

    Notes

    • Individual serves work best for this salad as the egg dressing may not hold well in a large platter and then for you to scoop out.
    • Serve this easy hot smoked salmon recipe with crusty bread for breakfast or light lunch.
    • You could substitute hot smoked salmon for cold smoked salmon if you prefer.

    Nutrition

    Calories: 222.43kcal | Carbohydrates: 17.87g | Protein: 25.22g | Fat: 8.2g | Saturated Fat: 2.1g | Cholesterol: 205.18mg | Sodium: 357.89mg | Potassium: 1004.33mg | Fiber: 8.66g | Sugar: 7.61g | Vitamin A: 3445.39IU | Vitamin C: 49.84mg | Calcium: 270.62mg | Iron: 9.06mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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    « Peas and Pasta Salad with Prosciutto
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    Reader Interactions

    Comments

    1. Megan Ellam

      March 23, 2020 at 2:11 pm

      5 stars
      This looks so amazing! I am thinking I may just have to make this one. Thanks so much girls for making some very inspiring meals.

      Reply
      • The Devil Wears Salad

        March 24, 2020 at 9:45 am

        Thank you Megan and we’re so glad you’re enjoying the recipes:) We love having you here!

        Reply

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