June weather in the UK is unpredictable at best, which is something I’m still getting used to. Three years in, and I think I’m finally starting to accept that June is just going to be a mix of warm days, rainy days, and a combination of the two. But, some of those days are hot enough to justify a salad for dinner – and if it’s made with asparagus, I’m in.
I guess you could say that I’m still inspired by food we had in Sweden, as I had it saved from Anne’s Food Blog and finally got around to making it.
You don’t need to spend much time in the kitchen to make this, and it’s a lot more substantial than a bowl of lettuce. I’m hoping for a summer here in London that means more time to try interesting new salads… plus I’m looking forward to more iced coffee and sunny days.
We ate this without salmon for dinner, and with salmon for lunch the next day. (I’ve included instructions for poaching salmon at the end.)
Asparagus and Potato Salad Recipe
Serves: 4 (with or without salmon)
On the Counter
2.5 lbs (1 kg) new potatoes
1 lb (500 g) asparagus
1/2 lb (250 g) carrots, cut into chunks
2 scallions (green onions), sliced
3 tbsp creme fraiche (or slightly more sour cream)
3 tsp dijon mustard
1 tsp whole-grain mustard
salt, black pepper
1 tsp fresh lemon juice, optional
large bowl of ice and cold water
steamer
What to Do
Quarter the potatoes into bite-sized pieces. Boil for about 5 minutes, or until fork-tender but before they start falling apart. Drain and set them aside to cool.
Snap off the ends of the asparagus, and slice them into halves, length-wise. Steam them with a pinch of salt for 5-6 minutes until bright green and tender.
Meanwhile, boil the carrots in salted water for 6 minutes, until fork-tender.
Once the asparagus and carrots are cooked, plunge them into a bowl of ice water to stop the cooking process.
Combine the sour cream, dijon and whole-grain mustard, with salt and black pepper to taste. If desired, mix in teaspoon of lemon juice for extra tanginess.
Toss with potatoes, carrots and asparagus. Serve, and sprinkle with sliced scallions.
Optional: Serve with poached salmon.
Poached Salmon Recipe
1 sprig parsley or dill
1 shallot, chopped
4 filets (3 oz or 85 g) of salmon, or 1 large piece of salmon (12 oz or 340 g)
1 cup water (or 1/2 cup water and 1/2 cup white wine)
Sprinkle the salmon fillets with salt on both sides.
Add water/wine, herbs and shallot into a wide, flat-bottomed pot and bring to a simmer.
Place salmon, skin-side down, into the pan. Cover and begin to check the salmon at 5 minutes, until the flesh is entirely light pink.
Flake the salmon or serve as whole pieces, depending on your preference. If flaked, combine with the mustard cream and vegetables.