30-MINUTE SPRING SALMON BOWLS WITH ASPARAGUS AND PEAS
Celebrate Spring with these delicious crispy salmon bowls with asparagus, peas and radishes.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Spray cooking oil in the bottom of a casserole dish and place the salmon fillet in the dish. Drizzle with avocado oil and use your hands to spread it over the flesh. Sprinkle salmon with garlic powder, onion powder, paprika, and sea salt.
- Place your oven on the high broil setting and place the salmon on the second shelf from the top. Broil for 12 to 15 minutes, until the salmon is crispy on the top and cooked through. Note: For thicker salmon, broil for 12 minutes then turn off the oven and allow it to continue to cook in the hot oven for another 5 to 10 minutes, until cooked through.
- While the salmon is cooking, prepare the vegetables. Add the butter (or oil) to a skillet and heat to medium-high. Add the onion and sauté, stirring frequently, until the onion softens and turns translucent. Add the garlic, asparagus, and peas and stir well. Cover the skillet and cook for 5 to 10 minutes, stirring occasionally, until asparagus has softened but is still al dente.
- Serve salmon with spring vegetable medley in a big bowl and enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 21 grams carbohydrates, Fat 41 grams fat, Fiber 7 grams fiber, Protein 62 grams protein, ServingSize 1 of 2, Sugar 8 grams sugar
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger. The flavors are perked up with pounded or grated ginger and lemon zest. You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, noodles, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
- While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
- In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
- Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
- Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
- Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
- Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
- Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1410 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Cheese Pasta Vegetable Bake Vegetarian Spring Sugar Snap Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Pasta Vegetarian Quick & Easy High Fiber Asparagus Pea Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
PERFECT INSTANT RAMEN
Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. "It's our snack, it's our peanut butter and jelly sandwich, it's our bowl of cereal," Mr. Choi said. "It's something that has been a part of my life forever."
Provided by Jeff Gordinier
Categories dinner, for one, lunch, soups and stews
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
- Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
- Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 2054 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS-SPRING PEA PASTA
Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!
Provided by potions
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring large pot of water to a boil; add salt.
- Add asparagus and cook until crisp-tender, about 3 minutes.
- Transfer with a slotted spoon to a bowl of ice and cold water.
- Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
- Transfer with slotted spoon to bowl of ice and cold water.
- Repeat with sugar snap peas; reserve cooking liquid in pot.
- When vegetables are cool, drain in a colander, set aside.
- Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
- Reserve 1 cup cooking liquid, then drain pasta.
- Diagonally cut asparagus into 1/4-inch thick slices.
- Transfer half of asparagus to a food processor.
- Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
- Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
- Process until smooth.
- Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
- Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
- Salt and pepper to taste.
- Top each serving with prosciutto, chives and a dollop of ricotta.
- Sprinkle with pepper, if desired.
Nutrition Facts : Calories 392.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 12.9, Sodium 89.7, Carbohydrate 53.1, Fiber 5.8, Sugar 4.5, Protein 15.1
BEEF AND SNAP PEAS RAMEN
This "ramen hack" uses fresh ingredients to liven up packaged ramen. Adapted from a recipe at Serious Eats. http://bit.ly/fPBZyf
Provided by DrGaellon
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Add half the ramen seasoning packet to the sliced steak and toss well.
- Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
- In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
- Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
- Transfer to a serving bowl and sprinkle with scallions to serve.
Nutrition Facts : Calories 878.1, Fat 50.3, SaturatedFat 13.9, Cholesterol 77.2, Sodium 2788.5, Carbohydrate 72.2, Fiber 5.9, Sugar 9.9, Protein 36.1
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
More about "spring ramen bowl with snap peas and asparagus recipes"
RECIPE: SPRING RAMEN WITH SNAP PEAS AND ASPARAGUS
From farmfreshtoyou.com
Servings 4
RECIPE: SPRING RAMEN WITH SNAP PEAS AND ASPARAGUS
From fullcircle.com
Servings 4
SPRING PASTA SALAD WITH ASPARAGUS AND FRESH PEAS
From vegkitchen.com
SPRING QUINOA WITH ASPARAGUS, PEAS & PICKLED ONION RECIPE
From loveandlemons.com
STEAK AND ASPARAGUS TERIYAKI RAMEN - BAKER BY NATURE
From bakerbynature.com
SPRING BROAD BEAN, ASPARAGUS & SUGAR SNAP PEA SALAD
From notquitenigella.com
ASPARAGUS-SNAP PEA STIR-FRY RECIPE - EATINGWELL
From eatingwell.com
CRISPY RICE BOWL WITH SPRING VEGETABLES RECIPE | BON …
From bonappetit.com
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
RAW SPRING SALAD WITH ASPARAGUS, SNAP PEAS & RADISHES
From houseandhome.com
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS - NANCY'S RECIPES
From nancysrecipes.weebly.com
SPRING RAVIOLI WITH ROASTED ASPARAGUS, PEAS, AND LEMON BUTTER
From sharedappetite.com
STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY RECIPE | BON …
From bonappetit.com
SPRING SALMON WITH ASPARAGUS & PEAS - RACHAEL RAY IN SEASON
From rachaelraymag.com
SPRING VEGETABLE BUDDHA BOWL (VEGAN) - KARA LYDON
From karalydon.com
ASPARAGUS & SNAP PEA SALAD - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
RECIPE: SPRING VEGETABLE RAMEN WITH GARLIC SCAPES ... - BLUE APRON
From blueapron.com
RECIPE FOR VEGETARIAN RAMEN WITH SNOW PEAS, ASPARAGUS, AND …
From bostonglobe.com
SPRING GEM SALAD WITH SOFT HERBS AND LABNEH TOASTS
From foodandwine.com
GROUND BEEF RAMEN BOWLS - MANTITLEMENT
From mantitlement.com
VEGAN SPRING SALAD WITH ASPARAGUS AND SUGAR SNAP PEAS
From livekindly.co
SNAP PEAS - NANCY'S RECIPES
From nancysrecipes.weebly.com
SPRING SALAD OF ASPARAGUS, RAMPS, SNAP PEAS, AND PEAS WITH …
From seriouseats.com
RECIPE: SOFT LETTUCES, FRESH MINT, ASPARAGUS, AND SUGAR SNAPS …
From bostonglobe.com
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
SPRING VEGETABLE RISOTTO WITH ASPARAGUS, ZUCCHINI, FAVA BEANS, …
From seriouseats.com
SAUTéED ASPARAGUS WITH SUGAR SNAP PEAS RECIPE - FOOD & WINE
From foodandwine.com
ASPARAGUS, SNAP PEA, AND RADISH SALAD - COUNTRY LIVING
From countryliving.com
SESAME NOODLE BOWL WITH SPRING ASPARAGUS - RECIPES
From honestcooking.com
SPRING ASPARAGUS AND SNAP PEA PENNE SALAD - WILLIAMS SONOMA
From williams-sonoma.com
ORZO PASTA WITH GRILLED SPRING ASPARAGUS, SNAP PEAS ... - FOOD …
From foodnetwork.ca
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS RECIPE
From pinterest.ca
VEGETARIAN BOWLS SPIKED WITH VIBRANT ASIAN FLAVORS
From nytimes.com
SPRING DINNER RECIPE: QUINOA WITH CHICKPEAS, ASPARAGUS, AND …
From thekitchn.com
SUGAR SNAP PEA AND ASPARAGUS PASTA - CHATELAINE
From chatelaine.com
PAN-SEARED GNOCCHI WITH SHAVED ASPARAGUS AND SNAP PEAS
From amandascookin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love