1 pound of dried pasta such as fusilli
8-12 ounces fresh salmon
One red pepper
1-2 ribs of celery
4-5 Tablespoons pickled red onions
1 bunch of asparagus
2/3 bag (2/3 pound) frozen peas
1 Tablespoon dijon mustard
Juice of 2 lemons
2-3 Tablespoons sherry vinegar
Half a bunch of fresh dill
Salt and pepper to taste
Don't have pickled red onions? Use this phenomenal Instructable to make some. It's incredibly easy and incredibly worth it.
Step 1: Boil Your Water for Pasta While Prepping
While all that water is heating up, finely slice your celery and cut your red pepper into matchsticks. Chop up some dill.
Cut off the white or rough ends of your asparagus (or snap the ends of by hand if you are up for it) and slice the asparagus about the same length as the red pepper matchsticks you cut previously.
Make your dressing by whisking together mustard, lemon juice, vinegar, and 2-3 tablespoons chopped dill (or more if you love dill like I do).
Step 2: Poach Everything That Needs It
Once the water is boiled, blanch the asparagus for 2 minutes, fish it all out and dump it in the ice bath and then drain.
Do the same with the peas, cooking for 2-3 minutes and doing the ice bath and drain method.
Finally, toss a big bunch of dill in the water and place your salmon filet in the water. When it is almost back up to a boil, turn the heat off and let it sit for 5-7 minutes in the water. Then, remove the salmon and refrigerate it or otherwise cool it down. (But not in the ice bath!)
And, of course, you will do the same kind of ice bath thing with the pasta — if you haven't already.