Equipment
Ingredients
Seafood
- 600 g skin-on salmon fillets, divided into 4 equal portions
Produce
- 400 g asparagus, tough woody ends trimmed
- 300 g cherry tomatoes, halved
- red onion, thinly sliced
Vinaigrette
- 90 ml extra virgin olive oil
- 45 ml red wine vinegar
- 10 g dijon mustard
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Wash and halve the cherry tomatoes. Thinly slice the red onion. Place the onion slices in a small mixing bowl and cover them entirely with the red wine vinegar, allowing them to macerate and soften their sharp bite while you prepare the remaining components.
Bring a large pot of heavily salted water to a rolling boil. Drop the trimmed asparagus spears into the water and cook for 2 to 3 minutes until they turn vibrant green and become tender-crisp.
Immediately use a slotted spoon or tongs to transfer the hot asparagus from the boiling water directly into a large bowl filled with ice water. Let the spears chill completely to halt the cooking process, then drain them well and pat dry thoroughly with paper towels.
Preheat a grill or cast-iron grill pan over medium-high heat. Brush the salmon fillets lightly with a small portion of the olive oil and season generously with kosher salt and black pepper. Grill the fillets for 4 to 5 minutes per side until the internal temperature reaches 54 degrees Celsius (130 degrees Fahrenheit) for medium doneness, or cook fully to 63 degrees Celsius (145 degrees Fahrenheit) for food safety.
To the small bowl containing the macerating red onions and vinegar, add the Dijon mustard, the 5 grams of kosher salt, and the 2 grams of black pepper. Slowly stream in the remaining extra virgin olive oil while whisking vigorously until the vinaigrette is fully cohesive and thickened.
Arrange the blanched asparagus and halved cherry tomatoes beautifully across a large serving platter. Flake the warm grilled salmon into large chunks or gently place the whole fillets atop the vegetables. Evenly spoon the red onions and emulsified vinaigrette over the entire composed salad just before serving.
Chef's Notes
- Macerating the raw red onions in the red wine vinegar before building the dressing effectively neutralizes their harsh astringency, yielding a milder, slightly sweeter flavor profile that complements rather than overpowers the fish.
- Ensure your grill grates are thoroughly preheated and lightly oiled before adding the salmon; a properly heated grill creates a natural non-stick surface by immediately searing the exterior proteins on contact.
- Shocking the asparagus in ice water halts the residual carryover cooking process instantly, locking in a firm, tender-crisp texture and setting the bright green chlorophyll for optimal presentation.
- For the most vibrant presentation and best textural contrast, refrain from dressing the composed ingredients until the exact moment of serving, which prevents the sensitive produce from becoming saturated and soggy.
Storage
Refrigerator: 2 days — Store ingredients in separate airtight containers; do not dress the salad until just before serving to maintain texture.
