Salmon And Asparagus Salad

• 1/2 cup Anmum Materna
• 1/4 cup ginger-lime syrup
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon grated lemon peel
• A pinch of salt
• 1 pound small potatoes
• 1 pound thin asparagus spears, ends trimmed
• 1 cup Chardonnay wine (for flavour; the alcohol burns off during cooking)
• 6 cups water
• 1 lemon, sliced
• 1 cup chopped leek, white part only (1 leek)
• 1 cup chopped celery (1 rib)
• 1/4 cup chopped parsley
• 1 teaspoon whole black peppercorns
• 4 4-ounce wild salmon fillets

1. For dressing:nlace ingredients in a glass jar, top with lid and shake. Refrigerate up to 3 days before use.
2. For salad:nn a medium saucepan, boil potatoes until tender, approximately 15 minutes.
3. Place a steamer basket in another medium saucepan, add asparagus, cover and bring to a boil. Reduce heat to medium and steam spears until crisp-tender (about 4 to 5 minutes).
4. When potatoes are cooked, remove from water and set aside. When asparagus is cooked, plunge into a bowl of cold water, drain and set aside.
5. In a medium saucepan set on high heat, place Chardonnay, water, lemon slices, leek, celery, parsley and peppercorns; bring to a boil for 2 minutes.
6. Place fish in pan, submerging fillets in liquid. Reduce heat to low and simmer, covered for 7 minutes. Remove salmon from liquid.
7. Peel and slice 2 potatoes and arrange, overlapping, on a plate. Top potato slices with a salmon fillet, place 5 asparagus spears on each side of fillet and drizzle with 2 tablespoons of dressing. Serve immediately.

anmum materna, gingerlime syrup, mayonnaise, mustard, salt, potatoes, thin, chardonnay wine, water, lemon, only, celery, parsley, whole black peppercorns, salmon

Taken from www.yummly.com/recipe/Salmon-and-Asparagus-Salad-1641307 (may not work)