Salmon salad with asparagus

For the recipe You will need:

75 ml lemon juice

1 tsp. lemon zest (grated)

2 tbsp. capers (canned)

2 tbsp. mustard

2 tbsp. dill (chopped)

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

75 ml olive oil

450 g salmon (fillet without skin and bones)

1 PCs lemon

1 tsp. pepper (pepper)

450 g potatoes

450 g asparagus

1 PCs lettuce (head)

2 PCs egg

To prepare the lemon-Supersoul dressing. For this whisk until smooth first 8 ingredients. Gradually pour in the olive oil, continuing to whisk, until the mixture slightly thickens, set aside.

In a frying pan diameter 26 cm bring on high heat to boil 2-3 cm of water. Put salmon and next 2 ingredients, bring to a boil over high heat. Reduce heat to low, cover and simmer 8 minutes, until fish becomes opaque.

Remove salmon from pan, cool. In a three-liter saucepan, bring to a high heat to boil the potatoes and a little water (just enough to cover potatoes). Reduce heat to low; cover and simmer 15-20 minutes, until the vegetables are soft. Drain; cut each potato in half or into quarters if large potatoes. While potatoes are hot, stir it in a medium bowl with 60 ml refills.

In a two-liter saucepan, bring the asparagus over high heat until boiling 2-3 cm of water. Reduce heat to low and cook, without covering, for 5 minutes, until the asparagus becomes soft and crisp. Drain and slightly cool.

Fork divide the salmon into slices of thickness 2-3 cm Add to the potatoes in the bowl of asparagus and 60 ml refills. Mix thoroughly. Spread the lettuce on 4 plates, sheets put the potato mixture and top with eggs and salmon. Pour the remaining dressing.