Broiled Salmon With Beurre Blanc And Asparagus Almondine Recipe By Tasty

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BROILED SALMON AND ASPARAGUS



Broiled Salmon and Asparagus image

We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course with couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons soy sauce
2 tablespoons lemon juice, plus 1 lemon cut into wedges
1 teaspoon toasted sesame oil
4 skinless salmon fillets (4 to 6 ounces each)
1 pound asparagus, trimmed
1 cup couscous
Salt

Steps:

  • Heat broiler with rack 6 inches from heat. Whisk together soy sauce, lemon juice, and sesame oil.
  • On a rimmed baking sheet, arrange asparagus and lemon wedges and brush with sauce. Broil 3 minutes. Add salmon to pan, brush with sauce, and season with salt and pepper. Broil until asparagus is tender and salmon is opaque throughout, about 6 minutes, rotating pan, brushing salmon and asparagus with sauce, and flipping asparagus halfway through.
  • Meanwhile, bring 1 1/4 cups water to boil. Stir in couscous and 1/2 teaspoon salt. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve salmon and asparagus with couscous, drizzled with remaining sauce.

BROILED SALMON WITH BEURRE BLANC AND ASPARAGUS ALMONDINE RECIPE BY TASTY



Broiled Salmon With Beurre Blanc And Asparagus Almondine Recipe by Tasty image

Here's what you need: shallot, garlic, white wine, white wine vinegar, heavy whipping cream, butter, salmon fillets, asparagus, lemons, dill, extra virgin olive oil, almond, sea salt, white pepper

Provided by Jennifer Hosmer

Yield 4 servings

Number Of Ingredients 14

1 shallot, finely minced
4 cloves garlic, finely minced
¼ cup white wine, (chardonnay, pinot grigio, or sauvignon blanc)
¼ cup white wine vinegar
⅛ cup heavy whipping cream
1 cup butter, (cold and separated into tablespoons)
4 salmon fillets, 6 ounce (1.8 KG)
1 lb asparagus, trimmed
2 lemons
dill
extra virgin olive oil
⅛ cup almond, sliced
sea salt, to taste
white pepper, to taste

Steps:

  • Preheat the oven to 425° F.
  • Prep salmon filets by drizzling a small amount of olive oil, then seasoning with salt, pepper, and fresh dill. Slice the ends off of the two lemons (reserve the ends for later), then cut the remaining lemon in half, creating four (4) wheels. Arrange these lemon wheels onto the foil-lined baking sheet along with the salmon.
  • Mince shallot and place in a small saucepan with the white wine, white wine vinegar, a pinch of salt, and a pinch of white pepper. Heat mixture on low heat until almost evaporated.
  • While that's reducing, toss asparagus stems with extra virgin olive oil, garlic, sliced almonds, salt and pepper. Arrange asparagus on a foil-lined baking sheet and bake for 10 minutes.
  • Add heavy cream to shallot reduction and start whisking in cold butter, one tablespoon at a time, on low heat. Slowly melt butter into the sauce.
  • Move asparagus to the lower rack in the oven, switch oven to broil, and place salmon on the top rack. Broil for 13-15 minutes.
  • Squeeze juice of reserved lemons into the beurre blanc, being careful not to let any seeds get into the sauce. Whisk this in, then continue whisking every so often while the salmon broils. Then, strain the sauce and return to the lowest setting, continuing to whisk so sauce doesn't separate.
  • Remove asparagus and salmon from the oven and serve.
  • Enjoy!

BROILED SALMON AND ASPARAGUS WITH HERBS



Broiled Salmon and Asparagus With Herbs image

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

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

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.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC



Asparagus Wrapped in Prosciutto with Beurre Blanc image

Provided by Kelsey Nixon

Time 30m

Yield Yield: 6 servings

Number Of Ingredients 8

2 shallots, finely diced
1/4 cup white wine vinegar
1/4 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Beurre Blanc Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the woody ends of the asparagus spears trimming the spears to the same length.
  • Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
  • Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
  • Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
  • Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
  • Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
  • Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
  • Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
  • Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
  • Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
  • Saffron: Add a pinch saffron threads to the reduction.

SALMON AMANDINE



Salmon Amandine image

A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you.

Provided by Sageca

Categories     Canadian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 salmon fillets
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
1 teaspoon canola oil
1/2 cup almonds, slivered toasted
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon parsley
2 green onions, finely chopped
2 tablespoons cream
2 tablespoons chicken broth

Steps:

  • Combine flour, salt and pepper.
  • Sprinkle salmon filet on each side with seasonned flour.
  • In skillet combine oil and butter; heat until hot and bubbly.
  • Add salmon and cook until golden on both side.
  • Carefully remove filets and place in a ovenproof pan.
  • Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
  • Place on serving plates.
  • While fish is finishing in the oven make sauce.
  • Deglaze pan by slowly stirring in lemon juice and vinegar.
  • Add parsley, green onions and chicken broth; bring to a boil;
  • Let sit and whisk in cream just before serving.
  • Spoon sauce on salmon filets.
  • Sprinkle with toasted almonds.

Nutrition Facts : Calories 726.3, Fat 38.4, SaturatedFat 7.6, Cholesterol 185.3, Sodium 702.8, Carbohydrate 21.8, Fiber 5, Sugar 2.5, Protein 73.8

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

MELT-IN-YOUR-MOUTH BROILED SALMON



Melt-in-Your-Mouth Broiled Salmon image

Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.

Provided by Deborah Swanson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) salmon fillets
½ cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
¼ cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 ½ teaspoons fines herbs
¼ cup chopped fresh dill

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
  • Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
  • Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
  • Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 4 g, Cholesterol 135.7 mg, Fat 39.7 g, Fiber 0.5 g, Protein 36.4 g, SaturatedFat 17.6 g, Sodium 772 mg, Sugar 1.2 g

ASPARAGUS WITH CORNICHON BEURRE BLANC



Asparagus With Cornichon Beurre Blanc image

The star of this dish is the sauce. Another stunner from Martha Stewart! Use this sauce in or with almost anything from poached salmon to artichokes. This asparagus dish is excellent served with grilled quail, or tuna, a roasted mushroom risotto and a bottle of Willamette Valley Vineyards Pinot Noir! Heaven on earth.

Provided by Penny Stettinius

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

3 lbs asparagus
1/4 cup shallot, minced
1 cup dry white wine
1 teaspoon kosher salt
2 tablespoons tarragon vinegar
1/2 lb unsalted butter, at room temp, cut into small pieces
3 cornichons

Steps:

  • To prepare the asparagus, cut off the tough end of each stalk so that all are approximately the same length.(* Martha says to peel but I skip this step.).
  • Boil for about three-four minutes, or until al dente.
  • In a small, nonreactive saucepan, combine the shallots, wine, salt, and vinegar.
  • Bring to a boil and cook until the liquid has been reduced to about 1/4 cup.
  • Remove the pan from the heat and cool slightly.
  • The liquid must be just warm enough to incorporate the butter but not hot enough to liquefy it.
  • Whisk in the butter, a piece at a time, until the mixture is well blended and creamy. If the mixture becomes too cool and the butter will not incorporate, return the pan to low heat for a moment or two.
  • When all butter is incorporated and the mixture is smooth, whisk in the cornichons.
  • Serve immediately over the asparagus.

Nutrition Facts : Calories 271.6, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 541.5, Carbohydrate 9.2, Fiber 3.7, Sugar 2.8, Protein 4.5

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