Shaved Asparagus Salad with Crusted Salmon

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Savoury Dishes & Salads
salads
seafood
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Golden Yellow Sugar
Organic Granulated Sugar

You can feel good serving this salad knowing you’re giving your family the many vitamins and nutrients that come from salmon, asparagus and arugula. With just a touch of sweetness in the pecan crust, you’re not only digging in to wellness, but also into great flavour! As a meal, or as a side, you’ll want to make this amazing recipe again and again!

Prep Time
30 minutes
Cook Time
20 minutes
Arugula salad with crusted salmon fillets in a white bowl

Redpath® Golden Yellow Sugar & Redpath® Organic Granulated Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

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Redpath® Golden Yellow Sugar
Redpath Golden Yellow Sugar Golden Yellow Sugar
Click here for more info

Redpath® Organic Granulated Sugar

Redpath® Organic Granulated Sugar

Our Organic Sugar comes from sugarcane grown on sundrenched farms committed to sustainable agriculture. With a delicate taste, it can be used for any of your sugar requirements, beverages, baking, cereals and sauces.

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Redpath® Organic Granulated Sugar
Redpath Collection-Organic_Sugar Organic Granulated Sugar
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Ingredients
Servings
4
For the salmon:
  • 2 tbsp (25 g) Redpath® Golden Yellow Sugar
  • 2 tbsp (28 g) softened butter
  • ¼ cup (30 g) finely chopped pecans
  • 1 tsp (4 g) ground cumin
  • ½ tsp (3 g) salt
  • ½ tsp (3 g) freshly ground pepper
  • 1 tbsp (15 ml) dijon mustard
  • 4 6 oz (170 g) salmon fillets
For the salad:
  • 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
  • 4 cups (80 g) arugula
  • ¼ cup (30 g) shaved parmesan cheese
For the dressing:
  • 3 tbsp (39 g) Redpath® Organic Granulated Sugar
  • 3 tbsp (45 ml) freshly squeezed lemon juice
  • 2 tbsp (30 ml) dijon mustard
  • 1 clove garlic, minced
  • ½ tsp (2 g) freshly ground pepper
  • ½ tsp (3 g) salt
  • ¼ cup (60 ml) olive oil
Instructions
For the salmon:

Step 1

Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.

Step 2

In a medium bowl mix together Redpath® Golden Yellow Sugar, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.

Step 3

Place salmon fillets on prepared baking sheet, brush with an even amount of mustard. Divide sugar mixture between the tops of each fillet, and press it until it adheres to mustard.

Step 4

Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).

For the dressing:

Step 1

Whisk together Redpath® Organic Granulated Sugar, lemon juice, mustard, minced garlic, salt, and pepper in a medium bowl. Drizzle with olive oil, whisking to emulsify dressing.

For the salad:
Step 1

In a large bowl gently fold together shaved asparagus and arugula, divide between 4 plates. Drizzle with desired amount of dressing and top with cooked salmon. Garnish with parmesan.

Maple_Crusted_Salmon
Chef's Tip

*Store leftover dressing in an airtight jar in the fridge for 4-5 days.

*Asparagus can be shaved in advanced and chilled in ice cold water for up to 3 hours before finishing salad.

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