Salmon and Asparagus Salad Recipe
Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Colander
- Baking sheet
- Oven
- Stove
- Salad spinner
- Peeler
- Plate
Ingredients
- 1/3 cup maple-flavored syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive or vegetable oil
- 1 salmon fillet, 1/2 inch thick (1 lb)
- 1 lb asparagus spears
- 4 cups baby salad greens
- 1 cup shredded carrots (about 1 1/2 medium)
- 2 hard-cooked eggs, cut into 8 wedges
- Freshly ground black pepper, if desired
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