Lemon Ginger Salmon Asparagus Food

GRILLED SALMON WITH LEMON AND GINGER

Steps:

• In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
• Set aside 1/3 of the mixture in a small bowl.
• Place salmon in a shallow dish and pour the rest of the marinade over the top.
• Let marinate at room temperature for 20 minutes, turning once or twice.
• Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.)
• Sprinkle with pepper and serve with reserved marinade for drizzling.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE

Steps:

• Preheat the oven to 400 degrees F.
• For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
• For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
• Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
• For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
• Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.

LEMON-GINGER SALMON & ASPARAGUS

Steps:

• Note: If you wish to prepare a whole Costco salmon (approximately 3 lbs.), simply double the recipe for the sauce and asparagus
• Preheat the oven to 425 F. Line a large rimmed baking pan with parchment paper.
• In a small bowl, stir together the olive oil, lemon juice, coconut aminos (soy sauce), rice vinegar, ginger, garlic, salt and pepper.
• Arrange the asparagus in a single layer on the pan and spoon 1/2 of the dressing onto the asparagus. Roast for 5 minutes.
• Place the salmon fillets, skin side down, on top of the asparagus. Top each fillet with a lemon slice. Spoon the remaining dressing over the salmon and lemon.
• Roast the asparagus and salmon for 15 minutes, until the asparagus is just tender browned and the salmon just barely starts to flake when pulled apart with a fork.
• Serve with green onions and lemon wedges, if desired.

LEMON GINGER SALMON

Steps:

• Chop green onions. Reserve green tops for garnish.
• In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
• Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
• Preheat oven to 425°F.
• Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
• Garnish with reserved green onions. Sesame seeds also make a nice garnish.
• Salmon could be grilled or microwaved instead of baking in the oven.

LEMONY SALMON AND ASPARAGUS SALAD

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.

SALMON WITH GINGER AND LEMON GRASS BROTH

Steps:

• In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
• Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
• Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

ONE-PAN SALMON WITH ROAST ASPARAGUS

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.

PEPPER & LEMON CRUSTED SALMON WITH ASPARAGUS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
• To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
• Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm (see How to cook it, below left). Sprinkle with chives, then serve immediately with buttered new potatoes.

PENNE WITH GRILLED SALMON ASPARAGUS AND LEMON BUTTER

Steps:

• Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon.
• Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile cook the penne in plenty of boiling salted water. Drain.
• Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds.
• Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated.
• Add salmon and toss.

GINGER LEMON ASPARAGUS

Steps:

• Rinse and drain the asparagus spears, then chop into 1 inch pieces, making sure that the top inch of the spear isn't cut so that they retain their nice shape.
• Heat coconut oil on medium heat in a skillet. Add mustard and fennel seeds to hot oil and stir for 20-30 seconds.
• Add garlic and ginger. Cook for about 1 minute.
• Stir in asparagus. Saute for about 4 minutes.
• Add lemon juice, stir, and serve.
• Salt and pepper to taste.