Equipment
Ingredients
Seafood
- 600 g skin-on salmon fillets, divided into 4 equal portions
Produce
- 400 g asparagus, tough woody ends trimmed
- 300 g cherry tomatoes, halved
- red onion, thinly sliced
Vinaigrette
- 90 ml extra virgin olive oil
- 45 ml red wine vinegar
- 10 g dijon mustard
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 565 kcal
- Protein
- 34 g
- Carbohydrates
- 10 g
- Fat
- 43 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 661 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 83 mg
- Potassium
- 798 mg
- Calcium
- 48 mg
- Iron
- 3.0 mg
- Magnesium
- 60 mg
- Phosphorus
- 424 mg
- Zinc
- 1.1 mg
- Vitamin A
- 125 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 16.5 mcg
- Vitamin E
- 9.7 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.47 mg
- Riboflavin
- 0.38 mg
- Niacin
- 14.0 mg
- Folate
- 96 mcg
- Water
- 226 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and halve the cherry tomatoes. Thinly slice the red onion. Place the onion slices in a small mixing bowl and cover them entirely with the red wine vinegar, allowing them to macerate and soften their sharp bite while you prepare the remaining components.
Bring a large pot of heavily salted water to a rolling boil. Drop the trimmed asparagus spears into the water and cook for 2 to 3 minutes until they turn vibrant green and become tender-crisp.
Immediately use a slotted spoon or tongs to transfer the hot asparagus from the boiling water directly into a large bowl filled with ice water. Let the spears chill completely to halt the cooking process, then drain them well and pat dry thoroughly with paper towels.
Preheat a grill or cast-iron grill pan over medium-high heat. Brush the salmon fillets lightly with a small portion of the olive oil and season generously with kosher salt and black pepper. Grill the fillets for 4 to 5 minutes per side until the internal temperature reaches 54 degrees Celsius (130 degrees Fahrenheit) for medium doneness, or cook fully to 63 degrees Celsius (145 degrees Fahrenheit) for food safety.
To the small bowl containing the macerating red onions and vinegar, add the Dijon mustard, the 5 grams of kosher salt, and the 2 grams of black pepper. Slowly stream in the remaining extra virgin olive oil while whisking vigorously until the vinaigrette is fully cohesive and thickened.
Arrange the blanched asparagus and halved cherry tomatoes beautifully across a large serving platter. Flake the warm grilled salmon into large chunks or gently place the whole fillets atop the vegetables. Evenly spoon the red onions and emulsified vinaigrette over the entire composed salad just before serving.
Chef's Notes
- Macerating the raw red onions in the red wine vinegar before building the dressing effectively neutralizes their harsh astringency, yielding a milder, slightly sweeter flavor profile that complements rather than overpowers the fish.
- Ensure your grill grates are thoroughly preheated and lightly oiled before adding the salmon; a properly heated grill creates a natural non-stick surface by immediately searing the exterior proteins on contact.
- Shocking the asparagus in ice water halts the residual carryover cooking process instantly, locking in a firm, tender-crisp texture and setting the bright green chlorophyll for optimal presentation.
- For the most vibrant presentation and best textural contrast, refrain from dressing the composed ingredients until the exact moment of serving, which prevents the sensitive produce from becoming saturated and soggy.
Storage
Refrigerator: 2 days — Store ingredients in separate airtight containers; do not dress the salad until just before serving to maintain texture.
Troubleshooting
Salmon skin tears and sticks to the grill
Cause: The grill grates were not adequately preheated, cleaned, or oiled before adding the fish.
Fix: Use a thin metal fish spatula to gently pry beneath the skin; if it tears irreparably, remove the skin completely and serve the portions as skinless fillets.
Prevention: Thoroughly preheat the grill, scrub the grates clean with a brush, and wipe them down with an oiled paper towel immediately before cooking.
Asparagus is limp and dull green
Cause: The asparagus was overcooked in the boiling water or not shocked quickly enough in the ice bath.
Fix: Cannot be fixed, but the vegetable can still be consumed safely even with compromised texture.
Prevention: Boil the spears for no more than 3 minutes and plunge them immediately into heavily iced water.
Vinaigrette rapidly separates into distinct layers
Cause: The olive oil was poured in too quickly for the mustard to establish an emulsion.
Fix: Place half a teaspoon of fresh Dijon mustard into a clean bowl, then slowly whisk the broken vinaigrette into the new mustard drop by drop.
Prevention: Stream the oil into the acid base very slowly while whisking vigorously and constantly.
Cultural Context
The composed salad, or salade composee, stems from traditional French culinary practices where distinct ingredients are arranged elegantly and intentionally on a platter rather than tossed indiscriminately in a bowl. This methodical presentation style highlights the individual textures, colors, and flavors of premium seasonal produce and proteins. By incorporating Mediterranean flavor elements like extra virgin olive oil, fresh tomatoes, and grilled seafood, this variation bridges refined European aesthetics with rustic, health-conscious dietary principles.
