Pasta Salad with Salmon, Asparagus, and Raspberries
Spiked with Lime Poppy Seed Dressing
A beautiful bright springtime salad or one to add a high note to a heavier buffet. Substitute blackberries for the red raspberries if in they are in season or preferable at the market. Served on a bed of arugula or sorrel this is special.
12-14 ounces of salmon filet
6-8 lemon slices
6-8 quarts of water for pasta
8 ounces of farfalle pasta
5 ounces (about two bunches) of asparagus tips and first cut of stem
Salt and Freshly ground black pepper
10 ounces of fresh red raspberries
Lime Poppy Seed Dressing (recipe follows)
On an oiled baking sheet place salmon skin side down. Layer lemon slices over the filet(s), cover loosely with foil and bake at 325 for 15 minutes. Remove from oven, open the sides of foil tent and allow to cool.
Meanwhile bring pasta water to a boil. Once boiling add enough kosher salt to make the water taste like salt water.
Into the boiling water toss the cut asparagus and let it cook for just less than a minute. Scoop out with a slotted spoon or colander. Immerse immediately in ice water. When cool remove to colander to drain. Asparagus should be al dente.
Add farfalle to the boiling salted water. After about 11 minutes remove to colander with slotted spoon and rinse with cool water. Empty this into a colander and rinse with cool water. Be sure to drain the pasta well.
Combine pasta, salmon, and asparagus gently as not to break up pasta and salmon. This portion of the salad can be held for a day. Do not add berries until ready to dress and serve.
When ready to serve sprinkle with Lime Poppy Seed Dressing and toss tenderly. Adjust salt and pepper. Add berries and toss very gently. Can be served over a bed of greens.
Photo Courtesy Katharine Pollak Photography