BROILED SALMON AND ASPARAGUS
We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course with couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 6 inches from heat. Whisk together soy sauce, lemon juice, and sesame oil.
- On a rimmed baking sheet, arrange asparagus and lemon wedges and brush with sauce. Broil 3 minutes. Add salmon to pan, brush with sauce, and season with salt and pepper. Broil until asparagus is tender and salmon is opaque throughout, about 6 minutes, rotating pan, brushing salmon and asparagus with sauce, and flipping asparagus halfway through.
- Meanwhile, bring 1 1/4 cups water to boil. Stir in couscous and 1/2 teaspoon salt. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve salmon and asparagus with couscous, drizzled with remaining sauce.
BROILED ASPARAGUS
Steps:
- Snap off the ends of 2 bunches thin asparagus; discard. Toss with 2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Broil until slightly charred, 4 to 6 minutes. Transfer to a platter and drizzle with red wine vinegar and olive oil. Top with shaved asiago.
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
MELT-IN-YOUR-MOUTH BROILED SALMON
Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.
Provided by Deborah Swanson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
- Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
- Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
- Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 4 g, Cholesterol 135.7 mg, Fat 39.7 g, Fiber 0.5 g, Protein 36.4 g, SaturatedFat 17.6 g, Sodium 772 mg, Sugar 1.2 g
GRILLED SALMON AND ASPARAGUS SALAD
A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.com.
Provided by januarybride
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill.
- In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
- Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
- When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
- Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
Nutrition Facts : Calories 283.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 112.1, Sodium 232, Carbohydrate 24.1, Fiber 3.5, Sugar 11.7, Protein 27.5
GRILLED SALMON AND ASPARAGUS SALAD
Provided by Jacques Pepin
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 14
Steps:
- Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
- Light a grill with a very clean rack and heat it until very hot.
- Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
- Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
- In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
- When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
- With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 715 milligrams, Sugar 7 grams, TransFat 0 grams
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
GRILLED GARLIC ASPARAGUS AND SALMON
Make and share this Grilled Garlic Asparagus and Salmon recipe from Food.com.
Provided by cookee monster
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
- Brush small amount of oil on asparagus and set aside.
- Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
- Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
- Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.
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