Salmon Encroute With Asparagus And Dill Sauce Recipes

LEMON DILL SALMON WITH ASPARAGUS (ONE PAN)

Steps:

• Preheat oven to 375 degrees Fahrenheit. lightly grease an extra large, rimmed, baking sheet, set aside. At this time pat dry the salmon with paper towels. Add the salmon to the center of the baking sheet. Sprinkle with salt and pepper. Trim the woody ends of the asparagus and arrange them around the salmon so that the asparagus is spread out and not overlapping, sprinkle with salt and pepper.
• To a small mixing bowl add the softened butter, lemon zest, lemon juice, salt, pepper, dill, and garlic. Mix everything together until well combined - this takes a moment since the lemon juice doesn't want to mix in with the butter right away, keep at it, it will mix for the most part. Use a spoon to spread half of the butter on top of the salmon - I find it helpful to also use my fingers. Use the remaining butter to rub it onto the asparagus spears, I find it easiest to just use my hands for this too. At this point you can add slices of lemon on top of the salmon, and asparagus spears for a more lemon-y flavor. Omit this if you want more of a subtle lemon flavor, either way is delicious.
• Bake for 10 to 12 minutes, or until the salmon is opaque and flaky, and the asparagus is bright green, fork tender, and the spear ends are crispy.
• Transfer the salmon fillets to serving plates along with the asparagus. Garnish with extra fresh lemon slices, and fresh dill, if desired. Enjoy immediately.

ROASTED SALMON & ASPARAGUS WITH DILL-MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Combine potatoes, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a medium bowl; stir until evenly coated. Spread on a large rimmed baking sheet. Roast for 10 minutes.
• Meanwhile, toss asparagus with 1 Tbsp. oil and 1/4 tsp. salt in the medium bowl. After the potatoes have roasted for 10 minutes, remove from oven. Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Sprinkle the salmon with the remaining 1/4 tsp. salt and top with dill sprigs and lemon slices.
• Continue roasting until the vegetables are tender and beginning to brown and the salmon flakes easily with a fork, about 10 minutes more.
• Meanwhile, heat the remaining 2 Tbsp. oil in a small skillet over medium heat. Add shallot and cook, stirring, until just beginning to brown, about 3 minutes. Whisk in mustard, capers, lemon juice, and the remaining 1/4 tsp. pepper; heat through. Stir in chopped dill.
• Discard the lemon slices and dill sprigs. Serve the salmon and vegetables with the dill sauce and garnish with additional fresh dill, if desired.

SALMON EN CROUTE

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce
• Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets.
• Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet.
• Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes.
• In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SALMON EN CROUTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
• Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
• Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
• Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
• Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
• Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

SALMON EN CROUTE

Steps:

• Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.
• Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.
• Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.
• Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
• Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

SALMON ASPARAGUS EN CROUTE

Steps:

• Heat oven 450 deg
• Cut the tips off the asparagus and pouch in boilin salted water until tender 3 to 5 minutes. drain well, refresh in ice-cold water, then drain again. Puree the tips and stir in the cream,dill and lemon zest. Season with salt and pepper.
• Lay pastry with the long edge facing you. lay the salmon on the pastry, seson with salt and pepper. Lay the stems of asparagus on thp of the slmon length wise and then top with puree.
• brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. Trim the edge leaving a 1 inch boarder. Press the edges toseal with a fork. Make 2 or 3 slits in the top to allow stream to escape. Brush with egg wash and bake until golden and puffed about 20 minutes.
• Remove from the oven and let cool five minutes before slicing.

SALMON EN CROUTE WITH DILL CREAM SAUCE.

Steps:

• Preheat the oven to 180°C/350°F.
• Wash and dry the spinach then roughly chop. Heat a splash of oil in a large pan then fry the garlic for a few seconds.
• Add all of the spinach and allow to wilt and cook for a few minutes. Season with salt, pepper and a squeeze of lemon juice.
• On a lightly floured surface, roll out the puff pastry.
• Place the pastry on a parchment-line baking sheet. Season the salmon with salt and pepper then place on top of the pastry.
• Add the spinach to the top of the salmon then cover with the pastry. Crimp the edges and gently score the top. Brush with beaten egg then place in the oven.
• Bake for 25-30 minutes until the pastry is golden brown and crisp.
• Remove from the oven, slice and serve.
• While the salmon is baking, make the sauce. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Pour in the cream and add the dill. Bring to a simmer and cook for 5 minutes. Season with salt, pepper and lemon juice and remove from the heat. Serve the sauce with the baked salmon en croute.

ASPARAGUS AND SALMON WITH DILL CREAM

Steps:

• Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.
• Wrap one piece of smoked salmon around each spear; place on a serving platter.
• To make the dill salad cream, combine all the ingredients in a small bowl; stir until smooth.
• Drizzle some of the cream over the spears, garnish with dill sprigs and serve the remaining cream seperately.

ASPARAGUS WITH CREAMY DILL SAUCE

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

BROILED SALMON AND ASPARAGUS WITH HERBS

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.

SALMON CROQUETTES WITH DILL SAUCE

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
• While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
• Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
• Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA

Steps:

• Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
• Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
• Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
• Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
• Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
• To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

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.