Wood Roasted Salmon Salad with Garlic Croutons and Asparagus

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 13, 2015.

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Regal's delicious wood roasted (hot smoked) salmon is delicious in this recipe.

Ingredients

3 tablespoons mayonnaise
10g finely chopped capers
Pinch lemon zest
1 spring onion, very finely sliced (reserve a little of the green part, to serve)
1 teaspoon lemon juice
½ teaspoon runny honey

oven to 200°C. Line an oven tray with baking paper.
In a large bowl, toss diced ciabatta and asparagus with oil and garlic. Place onto prepared tray (keep ciabatta on one side of tray and asparagus on other). Season with salt and pepper and drizzle lemon juice over asparagus. Bake for 8–10 minutes, until croutons are golden and crispy and asparagus is tender. Remove from oven and allow to cool for 5 minutes.
In a large bowl, combine all caper mayo ingredients together and mix well.
Prepare salad; roughly chop cos lettuce; cut cherry tomatoes in half; add to bowl with caper mayo, spinach, croutons and asparagus. Gently toss to combine. Flake salmon away from skin, into large chunks, checking for any remaining pin bones.
Divide salad between plates and top with salmon. Garnish with green part of spring onion, lemon zest, season with freshly ground black pepper and squeeze over lemon juice just before eating.