Step 1

Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths.

Step 2

In saucepan of boiling salted water, cook asparagus for 3 minutes or until tender-crisp; drain and cool in cold water.

Step 3

Pat dry and place in bowl.

Step 4

Add salad greens, mushrooms and onions.

Step 5

Dressing:In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic.

Step 6

Remove 1 tablespoon (15 mL); brush over top and sides of fish.

Step 7

Broil, skin side down, on greased rack for 5 to 7 minutes or just until fish flakes easily when tested with fork.

Step 8

Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat.

Step 9

Preparation:Arrange greens on plates.

Step 10

Peel skin off each fillet and discard; place on salad.