Salmon salad with dill & caper dressing

title="Salmon salad with dill & caper dressing"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-salad-with-dill-amp-caper-dressing.jpg" srcset="https://img.taste.com.au/pN-PfRN2/w720-h480-cfill-q80/taste/2016/11/salmon-salad-with-dill-caper-dressing-21444-1.jpeg 720w, https://img.taste.com.au/mWk9n21c/w643-h428-cfill-q90/taste/2016/11/salmon-salad-with-dill-caper-dressing-21444-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon salad with dill & caper dressing"
/>

• 0:10 Prep


• 0:01 Cook


• 
  4 Servings


• Capable cooks

Featured in
Salad recipes, Lunch recipes

Ingredients

• 125g (1/2 cup) real mayonnaise


• 1 tablespoon boiling water


• 2 tablespoons drained capers, chopped


• 1 1/2 tablespoons chopped fresh dill


• 2-3 teaspoons fresh lemon juice


• Freshly ground black pepper


• 1 bunch asparagus, ends trimmed, diagonally sliced


• 1 x 400g pkt complete salad


• 1/2 pkt (40g) baby rocket leaves


• 1 red onion, halved, thinly sliced


• 2 x 210g cans pink salmon (John West brand), drained, skin and bones removed, broken into large chunks

Method

• 
  
  
  Step 1
  
  
  
  
  To make dill and caper dressing, combine mayonnaise and water in a bowl. Stir in capers, dill and lemon juice. Season with pepper. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook asparagus in a saucepan of boiling water for 30 secs or until bright green. Drain and refresh under cold running water.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the asparagus, salad leaves, rocket and onion in a large bowl. Toss to combine. Add the salmon and toss gently to combine. Drizzle with the dressing and serve immediately.
  
  
  

Nutrition

• 2153 kj

  Energy




• 37g

  Fat Total




• 8g

  Saturated Fat




• 2g

  Fibre




• 30g

  Protein




• 156mg

  Cholesterol




• 1045.03mg

  Sodium




• 7g

  Carbs (sugar)




• 15g

  Carbs (total)

All nutrition values are per serve

• Author: Alison Roberts


• Image credit: John Paul Urizar


• Publication: Australian Good Taste

Source: taste.com.au