Asparagus and Mackerel Salad
Asparagus and mackerel salad is a nutritious and fulfilling salad that combines the fresh, crisp taste of asparagus with the rich, savoury flavour of mackerel. This salad is both visually appealing and packed with nutrients, making it an excellent choice for a light yet satisfying meal.
Asparagus is known for its tender stalks and slightly sweet, grassy flavour. It is a versatile vegetable that pairs well with many ingredients. In this salad, the asparagus is cooked gently in butter, enhancing its natural sweetness and adding a rich, buttery note.
Mackerel, a fatty fish, adds a robust umami flavour to the salad. It is a great source of omega-3 fatty acids, which are beneficial for heart health. The canned mackerel used in this salad is convenient and still full of flavour, making it a practical choice for a quick and healthy meal.
The dressing, made with rice vinegar, mirin and soy sauce, adds a tangy and slightly sweet note that complements the asparagus and mackerel perfectly. The addition of sesame seeds provides a subtle nutty flavour and a bit of crunch, enhancing the texture of the salad.
This combination of ingredients creates a harmonious balance of flavours and textures. The freshness of the asparagus, the richness of the mackerel, and the tangy, savoury dressing come together to form a delightful and nourishing dish. Asparagus and mackerel salad is a testimony to the beauty of simple, high-quality ingredients prepared thoughtfully to create a delicious and healthy meal.
Trim the ends of the asparagus and cook them on butter over low heat, covered, for about 5 minutes, tossing them around every now and then, and then season with salt.
Drain the oil from the mackerel into a small dish, then combine the oil with rice vinegar, mirin and soy sauce for the dressing.
Plate the asparagus with the canned mackerel, drizzle with the dressing and sprinkle with sesame seeds.
Asparagus and Mackerel Salad
Ingredients
Instructions
- Trim the ends of the asparagus and cook them on butter over low heat, covered, for about 5 minutes, tossing them around every now and then, and then season with salt.
- Drain the oil from the mackerel into a small dish, then combine the oil with rice vinegar, mirin and soy sauce for the dressing.
- Plate the asparagus with the canned mackerel, drizzle with the dressing and sprinkle with sesame seeds.
