Swordfish & Asparagus Bread Salad

July 13, 2010

Author Notes:

This is a wonderful summer salad that uses leftover swordfish -- grill or cook extra swordfish in advance and then make the salad anytime. Using toasted English muffins rather than dried bread helps make the recipe a last-minute effort.


Serves: 4


Lemon-Thyme Vinaigrette

  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 2 teaspoons minced fresh thyme
  • Salt & Pepper

For the Salad

  • 1 pound cooked swordfish
  • 1 pound asparagus
  • 1/4 cup extra-virgin olive oil
  • Salt and Pepper
  • 4 English Muffins, split
  • 2 shallots, diced
  • 4 ounces Feta cheese, cubed
In This Recipe


Lemon-Thyme Vinaigrette

  1. In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.

For the Salad

  1. Cut the swordfish into one-inch cubes and set aside.
  2. Preheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.
  3. Toast the English muffins until brown. When cooled, cut into 3/4 inch cubes.
  4. In a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.

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