Steamed Salmon With Asparagus And Rosemary Recipes

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FRENCH IN A FLASH: SALMON EN CROûTE WITH ROSEMARY AND ASPARAGUS RECIPE



French in a Flash: Salmon en Croûte with Rosemary and Asparagus Recipe image

The French version of the "complete meal in a box" is the en croûte ("in crust"). Consider puff pastry your packing material. Then pack everything you need for your meal-your protein, your vegetable, your sauce-inside, with the package doubling as your carb. Foolproof. Genius, even.

Provided by Kerry Saretsky

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 7

16 medium-stalked asparagus (about 3/4 pound), trimmed and peeled
1/2 teaspoons chopped fresh rosemary
1 clove garlic, grated
2 tablespoons crème fraîche
1 teaspoon zest from 1/4 lemon
2 sheets (1 box) frozen puff pastry, thawed but very cold
2 1/2-pound boneless, skinless salmon fillets

Steps:

  • Preheat the oven to 400°F. Bring a pot of water to boil, and salt the water. Drop the asparagus in the boiling water and cook for 2 minutes. Transfer the asparagus to an ice bath, and cool completely. Dry on a paper towel, then slice into thin coins on a bias. Mix the asparagus pieces with rosemary, garlic, crème fraîche, and lemon zest in a small bowl.
  • Unfold both sheets of puff pastry, and lay them separately on a counter or cutting board. Place one piece of salmon on one side of each sheet of puff pastry. Top each salmon fillet with half the asparagus mixture. Then, fold the pastry over the salmon, and press the pastry together to form a seal. Trim any pastry border in excess of 1 inch, and then crimp the edge of the pastry. Cut 2 or 3 steam vents in the top of the pastry, and place the two parcels on a parchment-lined rimmed baking sheet. Bake until puffed and golden, about 35 minutes. Slice each parcel in half, and serve immediately.

Nutrition Facts : Calories 1173 kcal, Carbohydrate 60 g, Cholesterol 143 mg, Fiber 4 g, Protein 58 g, SaturatedFat 14 g, Sodium 464 mg, Sugar 2 g, Fat 77 g, ServingSize 4, UnsaturatedFat 0 g

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Steps:

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

OVEN-ROASTED SALMON, QUINOA AND ASPARAGUS WITH WASABI OIL



Oven-Roasted Salmon, Quinoa and Asparagus With Wasabi Oil image

Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the wasabi seasoned oil (mine is canola oil-based) is drizzled on just before serving. It's served with quinoa, which you can also dress with the oil, and vegetables in season.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds salmon fillets
Coarse sea salt and freshly ground pepper to taste
3 cups cooked quinoa
1 pound asparagus or any other green vegetable
4 teaspoons wasabi oil (available at gourmet markets) (more to taste)

Steps:

  • Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
  • Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 9 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 995 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON ROSEMARY SALMON



Lemon Rosemary Salmon image

This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.

Provided by CHEDDAR97005

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 5

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
  • Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 6.1 g, Cholesterol 56.4 mg, Fat 18 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 3.2 g, Sodium 1016.7 mg

STEAMED SALMON WITH GARLIC AND GINGER



Steamed Salmon with Garlic and Ginger image

Categories     Cake     Sauce     Garlic     Ginger     Steam     Salmon     Boil

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 12

Flavoring Sauce
1 1/4 teaspoons sugar
1/4 teaspoon black pepper
2 tablespoons oyster sauce
2 tablespoons light (regular) soy sauce
2 1/2 tablespoons canola or other neutral oil
3 cloves garlic, finely chopped
Chubby 2-inch piece fresh ginger, peeled and finely shredded (see page 51)
3 scallions, green part only, chopped
1 scallion, white part only, cut lengthwise into thin strips
1 1/4 pounds salmon fillet, halved crosswise into 2 equal pieces, or 2 salmon steaks, 10 to 12 ounces each
4 to 6 sprigs cilantro

Steps:

  • To make the flavoring sauce, in a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce and stir to dissolve the sugar. In a small skillet or saucepan, heat the oil over medium heat. Add the garlic and sauté for 15 to 20 seconds, or until fragrant. Add the ginger and cook for about 1 minute, or until aromatic and pliant. Pour in the oyster sauce mixture and bring to a boil. Add the chopped scallion, stir to combine, and remove from the heat. Set aside. (The sauce may be prepared up to 4 hours in advance. Let cool, then cover it to prevent it from drying out. Keep at room temperature until ready to use.)
  • Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Set aside a few scallion strips for garnish and scatter the rest on the plate or pan. Arrange the fish on top and pour on the flavoring sauce. Place the plate or pan in the steamer tray.
  • Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 8 to 10 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bottom.
  • When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note, opposite) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first) and place it on a platter. Or, use 2 wide spatulas to transfer the fish to a warmed serving platter and pour the juices on top. Garnish with the reserved scallion strips and the cilantro and serve immediately.

SALMON AND ASPARAGUS IN FOIL



Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

  • Preheat oven to 450 degrees.
  • Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
  • Spray the center of each foil sheet with non-stick cooking spray.
  • Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
  • Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
  • Bring up the sides of foil and fold top over twice.
  • Seal ends, leaving room for air to circulate inside the packet.
  • Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
  • Serve with lemon wedges on the side.
  • Please use caution when opening the foil packs, as the steam is very hot.

ROSEMARY STEAMED ASPARAGUS



Rosemary Steamed Asparagus image

I threw this together when I was trying to use up some fresh rosemary. The herb really infuses into the asparagus this way. The minty flavor of the rosemary shines here, and is softened a bit if you use the chicken broth instead of the water.

Provided by yogiclarebear

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, ends trimmed
3/4 cup fat free chicken broth or 3/4 cup water
2 sprigs fresh rosemary
3 tablespoons lemon juice
1/4 teaspoon salt
salt and pepper, to taste

Steps:

  • Put the water or broth, rosemary, lemon juice, and ¼ tsp salt in the bottom of a pot.
  • Add a steaming basket and put the asparagus into the basket.
  • Heat to boiling over high heat, reduce heat to medium and steam to desired tenderness.
  • Season with salt and pepper if desired.

Nutrition Facts : Calories 53, Fat 0.3, SaturatedFat 0.1, Sodium 479.5, Carbohydrate 10.9, Fiber 4.9, Sugar 4.9, Protein 5.3

GRILLED SALMON WITH ROSEMARY



Grilled Salmon With Rosemary image

South Beach Diet Phase 1. Serve with steamed asparagus and a nice, green salad. Instructions for broiling, too.

Provided by WendyMaq

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb salmon fillet
2 teaspoons extra virgin olive oil
2 teaspoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon rosemary, dried, crushed

Steps:

  • Cut the fish into equal portions.
  • Combine olive oil, lemon, garlic and rosemary in a bowl. Brush the mixture onto the fish.
  • To Grill: Arrange fish on grill rack or basket sprayed with olive oil cooking spray. Grill over medium hot coals until the fish flakes easily. (4 - 6 minutes per 1/2 inch thickness) If the fish is more than 1 inch thick, gently turn it halfway through grilling.
  • To Broil: Arrange fish on broiler rack sprayed with olive oil cooking spray. Broil four inches from heat 4 - 6 minutes per 1/2 inch thichkness or until fish flakes easily. If the fish is more than 1 inch thick, gently turn it halfway through broiling.

Nutrition Facts : Calories 154.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 59.1, Sodium 76.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 22.8

ROSEMARY ROASTED POTATOES AND ASPARAGUS



Rosemary Roasted Potatoes and Asparagus image

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STEAMED ASPARAGUS WITH HERB SAUCE



Steamed Asparagus With Herb Sauce image

Provided by Moira Hodgson

Categories     easy, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

3 pounds asparagus
10 fresh basil leaves
4 sprigs watercress, plus additional watercress for garnish
5 large mint leaves
1 small handful parsley
1 tablespoon chopped chives
Course salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Steps:

  • Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
  • Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 576 milligrams, Sugar 4 grams

SALMON ASPARAGUS TART



Salmon Asparagus Tart image

One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup finely chopped onion
1/4 cup chopped sweet red or yellow pepper
2 tablespoons butter
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 cup half-and-half cream
1 teaspoon dill weed
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

STEAMED SALMON WITH ASPARAGUS AND ROSEMARY



STEAMED SALMON WITH ASPARAGUS AND ROSEMARY image

Categories     Fish     Bake

Yield 4

Number Of Ingredients 12

1 pound fresh salmon fillet
2 teaspoons capers
1/2 medium red onion, thinly sliced
1 medium tomato, seeded and coarsely chopped (3/4 cup)
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/8 teaspoon pepper
3/4-1 pound asparagus, tough ends trimmed
2 fresh rosemary sprigs
2 teaspoons butter
Lemon wedges

Steps:

  • 1. Preheat oven to 400°. Place salmon on a large piece of heavy-duty aluminum foil with at least 2 inches to spare on each end and enough room on the sides to fold over entire fish. 2. In a medium bowl, combine capers, onion, tomato, and garlic. Spoon over salmon. Drizzle with lemon juice and sprinkle with salt and pepper. Top with asparagus spears and rosemary sprigs. Dot with butter. 3. Wrap foil securely around salmon with edges at the top. Place on a baking sheet and cook for 25 minutes or until cooked through. Be careful when opening the foil package; the escaping steam will be quite hot. Serve with lemon wedges.

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From yummly.com


EPIC - SEARED SALMON WITH ROSEMARY POTATOES ASPARAGUS AND …
Epic - Seared Salmon With Rosemary Potatoes Asparagus and Beurre Blanc. Serving Size : 1 plate. 586 Cal. 25 % 37g Carbs. 52 % 34g Fat. 24 % 35g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,414 cal. 586 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 33g. 34 / 67g …
From sync.myfitnesspal.com


STEAMED SALMON WITH ASPARGES AND OMELET - BIGOVEN.COM
Try this Steamed salmon with asparges and omelet recipe, or contribute your own. Suggest a better description
From bigoven.com


ORANGE-GLAZED SALMON FILLETS WITH ROSEMARY RECIPE | MYRECIPES
Step 2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on …
From myrecipes.com


MUSTARDY SALMON IN A PACKET WITH ASPARAGUS RECIPE
2019-05-15 Place the parchment on top of the foil. On each sheet of parchment, place a quarter of the asparagus and season with salt and pepper. On top of each pile of asparagus, place one piece of salmon, and season the fish with salt and pepper. Divide the mustard sauce among the four pieces of salmon, pouring it over the top. Finally, fold the packets ...
From seriouseats.com


TASTY TUESDAY – STEAMED SALMON, ASPARAGUS WITH MUSTARD DILL …
2011-08-09 Cut ends off asparagus. When water is at a full boil place asparagus in steamer basket, cover, and cook until asparagus is tender, about 3-5 minutes, depending on thickness. Remove from steamer, toss with 1 TBS lemon juice, 1 TBS olive oil, salt and pepper. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.
From wendyjking.wordpress.com


STEAMED GINGER SALMON AND ASPARAGUS WITH BLACK BEAN SAUCE
Add your review, photo or comments for Steamed ginger Salmon and Asparagus with black bean sauce. not set Main Dish Fish and Shellfish Toggle navigation Planner
From bigoven.com


THE BEST SALMON SEASONINGS – SALMON SEASONING RECIPES
2020-04-26 Parsley leaves, chopped. Thyme leaves, chopped. Minced garlic. Salt. Freshly cracked pepper. Red pepper flakes. This sweet and savory salmon seasoning can be made up to 2-3 days before you plan to use it. Simply store the seasoning in an airtight container in the fridge until you’re ready to season your salmon for cooking.
From eatwell101.com


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