ASPARAGUS AND SMOKED SALMON BUNDLES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
FLATBREAD WITH SMOKED SALMON, ASPARAGUS, AND CRISPY SHALLOTS
Steps:
- set oven to 400 in skillt simmer asparagus for 2 minutes and drain dry skillet and oil it and then cook shallots Place flatbreads on rack in middle of oven and heat for 5 minutes till nhot cool flatbreads for 1 min and then spread each with crème fraiche. top with smoked salmon, asparagus, shallots, and chives. Cut into wedges and serve
FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON
Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
- Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
- Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
- When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
- Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams
SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS
This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining
Provided by James Martin
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
- Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
- Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.
Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 5.1 milligram of sodium
SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS
Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.
Provided by Fioa
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
- Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
- Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 9.7 g, Cholesterol 111.7 mg, Fat 32.3 g, Fiber 3.9 g, Protein 42.3 g, SaturatedFat 5.9 g, Sodium 992.3 mg, Sugar 2.4 g
SMOKED SALMON-ASPARAGUS FRITTATA
Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.
Provided by Chateau Ste Michelle
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
- Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
- Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
- Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
- Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g
SMOKED SALMON FLATBREADS
Use a pizza base to create these little canapé-style nibbles with mascarpone, fish, red onion, dill and capers
Provided by Sara Buenfeld
Categories Lunch, Starter
Time 8m
Number Of Ingredients 6
Steps:
- Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
- Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.
Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM
What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!
Provided by CHRISSYG
Categories Penne
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in plenty of boiling salted water per package directions. (al dente).
- Melt butter in frying pan and add shallots.
- Sautee' 1-2 minutes until they begin to sweat.
- Add asparagus and continue to sautee' until crisp-tender.
- Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
- Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.
B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE
From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.
Provided by Annacia
Categories Salad Dressings
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat.
- Fill a bowl with ice water.
- In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
- Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
- Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
SMOKED SALMON WITH CRISPY SHALLOTS AND DILLED CREAM
Provided by Diane Rossen Worthington
Categories Appetizer Sauté Cocktail Party Valentine's Day Low Cal Oscars Seafood Salmon Engagement Party Party Shallot Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Rewhisk before using.
- Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.
- Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.
FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
- Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
- Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams
SMOKED-SALMON FLATBREAD WITH PICKLED BEET
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic and herbs). Its perfect for a laid back dinner for four, but it can also be turned into an easy and elegant brunch appetizer by being cut into smaller bite-size squares.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
- Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
- Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.
SMOKED SALMON BITES WITH SHALLOT SAUCE
Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 25 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown., Meanwhile, grate one shallot and finely chop the other. In a small bowl, combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with cheese.
Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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