ASPARAGUS WITH TANGY-SMOKY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside.
- Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper, to taste. Serve warm, room temperature or chilled.
- Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.
Nutrition Facts : Calories 177 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 90 milligrams, Sodium 244 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
SALMON AND ASPARAGUS SALAD
Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill.
- In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
- Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
- When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
- Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.
Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 180 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
SALMON WITH ASPARAGUS AND CHERRY TOMATOES
This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.
Provided by bons2759
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
- Rinse the Salmon fillet in cold water and pat dry with paper towel.
- Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
- Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
- Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
- Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.
ASPARAGUS WITH TOMATO VINAIGRETTE
Provided by Luisa de la Hija
Categories Egg Tomato Vegetable Side Picnic Vegetarian Quick & Easy Asparagus Bell Pepper Spring Healthy Bon Appétit Spain
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
- Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.
BROILED SALMON AND ASPARAGUS WITH HERBS
Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
- Heat the broiler with a rack 6 inches from the heat source.
- In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
- Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.
GRILLED SALMON AND ASPARAGUS SALAD
Provided by Jacques Pepin
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 14
Steps:
- Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
- Light a grill with a very clean rack and heat it until very hot.
- Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
- Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
- In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
- When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
- With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 715 milligrams, Sugar 7 grams, TransFat 0 grams
ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES
Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
- Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
- Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
- Add salmon and toss gently. May be served warm or cold as a salad.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 80.4 g, Cholesterol 25.2 mg, Fat 26.1 g, Fiber 11 g, Protein 34.1 g, SaturatedFat 3.4 g, Sodium 82.2 mg, Sugar 2.7 g
CRISP-SKIN FISH WITH ASPARAGUS
Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
- Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
- Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.
Nutrition Facts : Calories 297 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.57 milligram of sodium
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
ASPARAGUS PASTA 'N' SALMON
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.
Nutrition Facts :
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
SALMON AND ASPARAGUS PASTA
Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni is my favorite kind of pasta to use with this one, but ziti, penne, and other hearty pasta cuts will work just as well. Serve with Parmesan cheese.
Provided by sarah p
Categories Main Dish Recipes Pasta Seafood
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
- Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
- Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
- Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 50.4 g, Cholesterol 21.5 mg, Fat 9.1 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 3.1 g, Sodium 320.8 mg, Sugar 4.9 g
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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