Herb Butter Salmon And Asparagus Foil Packs Food

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

POACHED SALMON WITH ASPARAGUS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Lightly butter a large sheet of kitchen foil big enough to wrap the salmon.
• Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side.
• Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat.
• To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces.
• To make the dressing, mix all of the dressing ingredients together in a jug.
• Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.
• Serve with the remaining dressing in a jug.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

BAKED SALMON WITH HERB BUTTER

Steps:

• Preheat oven to 350°F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
• Place fish on foil-lined shallow baking pan. Spread fish with herb butter mixture.
• Bake 10 minutes per inch of thickness, or until fish flakes easily with a fork.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.