SALMON STUFFED WITH ASPARAGUS RECIPES
SALMON STUFFED WITH ASPARAGUS RECIPE BY CECELIA - COOKEATSHARE
This is a dish from Chef Michel Richard's book, "Happy in the Kitchen." It offers a beautiful presentation. Asparagus spears are stuffed into the salmon. The fish is cooked as the salmon offers moisture. I think it is more of a spring dish, but made it in the dead of winter, and it was great.
Provided by Cecelia Heer
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Number Of Ingredients 15
Steps:
- Cut the rough bottom ends of the asparagus spears, keeping them the same length as the salmon fillet. Set the trimmed ends aside for the vinaigrette. Peal the asparagus spears from about an inch below the tip to the end of the spear. Steam asparagus for about 5-6 minutes, or until tender. Fill a bowl with ice water. When asparagus are cooked, submerge in ice water bath to cool. Drain and dry. Sprinkle asparagus with salt and tarragon. Stuff the Salmon: Using a pair of tweezers or pliers, remove any pinbones. Beginning one inch from the side of the salmon, using a long sharp slicing knife, cut a pocket in the center of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side. Push the sides of the salmon together to help open up the pocket. Line the pocket with a layer of asparagus, all tips facing the same direction. Trim the fish, so all spears are flush with the ends of the salmon. Brush a baking pan with olive oil. Place fillets in the pan; drizzle the tops with olive oil; season with fleur del sel and pepper. Vinaigrette: Cut the reserved asparagus spears into 1 inch pieces. Place in a saucepan; add water and olive oil. Bring to a simmer. Cover, reduce heat and simmer for 8-10 minutes. Pour asparagus and remaining liquid into a blender and puree. Place salmon in the 500 degree oven and cook for 10-12 minutes, until done. Remove from oven, blot the bottom, and place on a serving plate. Serve hot or at room temperature with vinaigrette on the side.
Nutrition Facts : ServingSize 55 g, Calories 97, FatContent 8.7 g, TransFatContent 0.0 g, SaturatedFatContent 1.39 g, CholesterolContent 6 g, SodiumContent 26 g, CarbohydrateContent 2.38 g, FiberContent 0.5 g, SugarContent 1.23 g, ProteinContent 2.86 g
SALMON AND ASPARAGUS IN FOIL RECIPE - FOOD.COM
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.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207.3, FatContent 6.5, SaturatedFatContent 1.2, CholesterolContent 64.5, SodiumContent 121.4, CarbohydrateContent 6, FiberContent 2.7, SugarContent 1.8, ProteinContent 31.6
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SALMON STUFFED WITH ASPARAGUS RECIPE BY CECELIA - COOKEATSHARE
This is a dish from Chef Michel Richard's book, "Happy in the Kitchen." It offers a beautiful presentation. Asparagus spears are stuffed into the salmon. The fish is cooked as the salmon offers moisture. I think it is more of a spring dish, but made it in the dead of winter, and it was great.
From m.cookeatshare.com
Reviews 5
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Reviews 5
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Calories 97 per serving
- Cut the rough bottom ends of the asparagus spears, keeping them the same length as the salmon fillet. Set the trimmed ends aside for the vinaigrette. Peal the asparagus spears from about an inch below the tip to the end of the spear. Steam asparagus for about 5-6 minutes, or until tender. Fill a bowl with ice water. When asparagus are cooked, submerge in ice water bath to cool. Drain and dry. Sprinkle asparagus with salt and tarragon. Stuff the Salmon: Using a pair of tweezers or pliers, remove any pinbones. Beginning one inch from the side of the salmon, using a long sharp slicing knife, cut a pocket in the center of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side. Push the sides of the salmon together to help open up the pocket. Line the pocket with a layer of asparagus, all tips facing the same direction. Trim the fish, so all spears are flush with the ends of the salmon. Brush a baking pan with olive oil. Place fillets in the pan; drizzle the tops with olive oil; season with fleur del sel and pepper. Vinaigrette: Cut the reserved asparagus spears into 1 inch pieces. Place in a saucepan; add water and olive oil. Bring to a simmer. Cover, reduce heat and simmer for 8-10 minutes. Pour asparagus and remaining liquid into a blender and puree. Place salmon in the 500 degree oven and cook for 10-12 minutes, until done. Remove from oven, blot the bottom, and place on a serving plate. Serve hot or at room temperature with vinaigrette on the side.
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Reviews 4
Total Time 15 minutes
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