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Source: America's Favorite Food Associations

Centerpiece Salmon Salad
The Honey Mustard Dressing is the perfect touch to this salmon salad!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
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1 1/3 pounds salmon fillet, cut into 4 pieces
2 quarts mixed salad greens, washed and torn
12 stalks asparagus, cooked and chilled
1/2 cup bottled Honey Mustard Dressing




Rinse the fish in cold water. Measure the thickness of
the fish and pour water into a deep skillet or sauté pan
to measure twice that thickness. Bring the water to a
boil, add the salmon, cover the pan and remove it from
the heat. Let stand until the fish is opaque but still moist
and shiny in the center of the thickest area, about 10
minutes for a fillet 1 inch thick; up to 20 minutes the fish
will remain piping hot without over-cooking.

Meanwhile toss the salad greens with two-thirds of the
dressing. Arrange the greens on individual plates. Add
the asparagus around the edge.



Lift the fish from pan and drain well. Arrange the
salmon on top of the greens. Drizzle the salmon pieces
equally with remaining dressing and serve.




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