Asparagus Salmon Foil Packs Recipes

POACHED SALMON WITH ASPARAGUS

Poached salmon with asparagus image

It is so much easier to remove the skin from the salmon while it is still warm - otherwise it will stick firmly to the salmon.

Provided by Mary Berry

Yield Serves 8

Number Of Ingredients 14

Ingredients

1kg/2lb 4oz side of salmon
small bunch dill
50ml/2fl oz dry white wine
1 lemon, juice only
salt and freshly ground black pepper
20 asparagus tips
100g/3½oz cooked shelled brown shrimps
pink radishes or pink micro herbs
½ banana shallot, finely diced
2 tsp Dijon mustard
3 tbsp white wine vinegar
150ml/5fl oz light olive oil
1 tsp caster sugar
bunch fresh dill, chopped

Steps:

Preheat the oven to 180C/160C Fan/Gas 4.
Lightly butter a large sheet of kitchen foil big enough to wrap the salmon.
Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side.
Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat.
To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces.
To make the dressing, mix all of the dressing ingredients together in a jug.
Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.
Serve with the remaining dressing in a jug.

PEPPER & LEMON CRUSTED SALMON WITH ASPARAGUS

Pepper & lemon crusted salmon with asparagus image

Eating salmon is a great way to get omega-3 in your diet

Provided by CJ Jackson

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

400g pack asparagus
1 tbsp olive oil
4 salmon fillets, about 140g/5oz each, skinned
2 lemons
50g butter , melted
6 tbsp coarse breadcrumb
1 tbsp coarsely ground or crushed peppercorn
small bunch chives , chopped to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm (see How to cook it, below left). Sprinkle with chives, then serve immediately with buttered new potatoes.

Nutrition Facts : Calories 459 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.65 milligram of sodium

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