Asparagus and New Potato Salad with Grilled Salmon and Buttermilk Dressing

Circle B Kitchen

Recipe Adapted from the San Francisco Chronicle

To make this recipe even easier, you can just add a teaspoon or two of lemon juice to your favorite ranch dressing and use that instead of the dressing called for here. I added a little lemon juice to my homemade ranch dressing and it was ever so good.

Serves 6

1 1/4 to 1 1/2 pounds asparagus

Extra virgin olive oil

Kosher salt and freshly ground pepper to taste

1 pound small potatoes (red or white creamers or new potatoes)

8 ounces salad greens

6 grilled or roasted salmon fillets (about 8 oz each)


1/2 cup mayonnaise

2 to 3 tablespoons buttermilk

1/4 teaspoon fresh lemon juice + lemon juice for salad greens

Pinch of finely grated lemon zest (optional)

1 teaspoon chopped chives or minced green onion

1 teaspoon minced Italian parsley


Preheat the oven to 425 degrees.

Trim the asparagus spears at the point where they naturally want to break and then cut in half or thirds. Lightly oil the asparagus and season with salt and pepper. Grill until cooked through, but not limp. Alternately, roast the asparagus in the oven on a baking sheet for about 10 minutes, depending on the thickness of the spears, turning at least once. Set aside.

Meanwhile, rinse and dry the potatoes, then cut into halves or quarters. Toss in a small amount of oil to lightly coat. Season well with salt and pepper. Spread cut-side down on a lightly oiled baking sheet and roast until the cut side in contact with the pan is brown and crispy, about 10-12 minutes. If quartered, turn the potatoes so the other cut side is down. Continue to roast until the potatoes can be easily pierced with a knife, about 8 minutes longer.

While the potatoes are cooking, make the dressing. Combine the mayonnaise, buttermilk, lemon juice, lemon zest, chives and parsley. Season with a pinch each of salt and pepper. The dressing may be made a day ahead and kept refrigerated.

Lightly dress the greens with a squeeze of lemon juice, extra virgin olive oil, salt and pepper. Assemble the greens, asparagus and warm roasted potatoes on a plate and top with the cooked salmon fillet. Drizzle with the lemon buttermilk dressing and serve.