Asparagus, Egg & Arugula Salad w/ Cold Poached Salmon


For the Poached Salmon

  • 1 lb skinless salmon
  • 1 cup white wine
  • 1 cup water
  • 2 bay leaves
  • ½ lemon, sliced
  • 1 garlic clove
  • 1 tsp salt

For the Roasted Tomato Dressing

  • 2 tbsp roasted plum tomatoes packed in olive oil
  • zest & juice of 1 lemon
  • ½ cup olive oil
  • salt & pepper to taste

For the Pickled Red Onions

  • 1 red onion, sliced very thin
  • 1 cup red wine vinegar
  • ½ cup water
  • 3 tbsp granulated sugar
  • 1 tsp salt

For the Salad

  • 1 bunch asparagus, trimmed & blanched in salted water
  • 4 cups arugula
  • 4 hard-cooked eggs, halved
  • 4 oz crumbled feta cheese


Poach & Chill Salmon

  1. Place salmon in a sauté pan with white wine, water, bay leaves, lemon slices, garlic and salt
  2. Simmer for 12-14 minutes or until salmon is just cooked through
  3. Remove from pan and refrigerate until fully chilled

Prepare Roasted Tomato Dressing

  1. Place roasted plum tomatoes, lemon zest and juice, olive oil, salt and pepper in a blender and purée until smooth. Taste and adjust salt and pepper if necessary

Prepare Pickled Red Onions

  1. Place sliced red onions in a bowl
  2. In a saucepan heat the vinegar, water, sugar and salt until dissolved.  Pour into the bowl of onions.  Refrigerate until cooled


  1. Toss arugula, feta cheese and half of the roasted tomato dressing in a bowl and season with salt and pepper
  2. Place dressed greens towards back of plate and lay asparagus spears across greens
  3. Top with pickled red onions and 2 halved hard-cooked eggs
  4. Dress with additional roasted tomato dressing and top with slices of cold poached salmon