The mackerel and asparagus salad is a main course fish dish that is very tasty, light, fresh and, above all, easy; it can be enjoyed either warm or cold. It can be prepared in advance and stored in the fridge until serving. Because of its lightness, we can prepare this dish, gluten-free and lactose-free, as a lunch to enjoy at work. Mackerel and asparagus marry very well together, and the lemon-juice-based dressing gives a tangy note that enhances the flavors and makes this recipe fresh and pleasant to the palate.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs Fresh mackerel
- 9 oz Asparagus
- to taste Black olives
- to taste Fine salt
- to taste Extra virgin olive oil
- 1 clove Garlic
- 1 Lemon (Juice and zest)
Steps
Put plenty of water into a large pot and bring it to a boil, flavored with lemon peels.
In the meantime, gut the mackerel and rinse them well under running water.
As soon as the water reaches a boil, add the mackerel, cover and let them cook for one minute before turning off the heat.
After turning off the heat, leave the mackerel in the hot water for a maximum of 15 minutes (depending on their size). This way they will cook and absorb the aromatics without falling apart.
After about 15 minutes check that the mackerel are perfectly cooked inside (if not, leave them in the hot water for a few more minutes).
When the mackerel are cooked, carefully remove the central and lateral bones and take out the fillets, which should be left to cool completely.
Let’s take care of the asparagus
Meanwhile, bring water to a boil for the asparagus (which you will have already washed and trimmed of the toughest part of the stalk).
When the water boils, plunge in the asparagus, cover and let them cook for a couple of minutes if they are wild asparagus or have very thin stalks (like those in the photo); 4-5 minutes if they have much thicker stalks.
After cooking time, drain them immediately and plunge them into ice water with a pinch of salt to stop the cooking and set the color.
When the mackerel fillets are warm or cold (depending on taste or needs), place them in a wide, shallow bowl together with the asparagus roughly broken into pieces and the pitted black olives.
Prepare the dressing
In a bowl pour a generous tablespoon of extra virgin olive oil, the lemon juice and salt to taste.
Using a fork, emulsify them by whisking well.
You can dress all the mackerel, or you can transfer the dressing into individual bowls so each guest can serve themselves and dress the mackerel and asparagus salad to their liking.
You can also prepare the salad in advance and keep it in the fridge until ready to enjoy.
Enjoy your meal
