A good vinaigrette can also be a great marinade for meats and seafood. The marinating time should be less for fish and seafood because the acidity of the vinaigrette can have a different outcome on more delicate meats.
For this recipe I’m using the same vinaigrette that I’ll be using for the salad to marinate the salmon, plus a touch of chipotle sauce to give it a little spiciness and smoky flavor. I also added a grated garlic clove to round out the flavor. Salmon can be marinated for up to 1 hour and it should be cooked for just a couple of minutes so the center can remain juicy and be more appetizing.
This salad requires the freshest asparagus you can find, cooked just until they are tender and then soaked in an ice bath to stop the cooking process.
You can make the vinaigrette ahead of time and keep it refrigerated for up to three days. Shake well before using it and it goes great with any kind of salad.
Try this salad!
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