I made this a little earlier than normal and these photos aren't too bad. But anyway on to the recipe.
I found this in an old Delicious magazine and decided to give it a go. We don't often have fish so there was no salmon in the fridge for the recipe. As a result, the first time I made it, it was a little bland. And I must admit to not being over-fussed on the dressing in the recipe. This is probably where I should point out that I have never blanched asparagus or snow peas before - I told you I wasn't a 'cook'.
The next time I made this I roasted some sweet potato to add to the salad, and made up a different vinaigrette I had used before: 60 mls olive oil, 30 mls white wine vinegar, Djion mustard to taste and a teaspoon of caster sugar shaken well.
The sweet potatoes made all the difference to this salad. I didn't have any pine nuts, so just toasted some almond flakes. Just as good and a really nice, light salad to add to a main meal.