SMOKED SALMON AND ASPARAGUS PUFFS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 8 to 10 servings (16 puffs)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
- Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
- Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.
SALMON WITH PUFF PASTRY AND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
- To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
SMOKED SALMON FILO CUPS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 45 filo cups
Number Of Ingredients 9
Steps:
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.
SALMON AND ASPARAGUS IN FOIL
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
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.
SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER
Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
- For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
- For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
- While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.
WRAPPED SALMON
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Provided by HEIDI S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
- Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
- Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
- Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g
ASPARAGUS PHYLLO BAKE
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
PHYLLO WRAPPED ASPARAGUS
Make and share this Phyllo Wrapped Asparagus recipe from Food.com.
Provided by frozenmargarita
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Snap off the tough ends of the asparagus.
- Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
- Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
- Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
- Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
- Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Nutrition Facts : Calories 406.8, Fat 22.4, SaturatedFat 12.3, Cholesterol 48, Sodium 633.9, Carbohydrate 41.8, Fiber 2.2, Sugar 0.7, Protein 9.7
SALMON AND ASPARAGUS WRAPS
Make and share this Salmon and Asparagus Wraps recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a covered 10 inch skillet cook asparagus in a small amount of boiling lightly salted water for 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water. Drain again: pat dry with paper towels.
- In a bowl combine cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in salmon. Spread on tortillas. Arrange one-fourth of the spinach over salmon mixture on each tortilla. Then to one end of each tortilla arrange 3 asparagus spears, and one-fourth of the pepper stips on top of the salmon mixture and spinach leaves.
- Roll tortillas startin from the edge with the filling. Wrap in plastic wrap. Serve immediately or chill for up to 4 hours.
Nutrition Facts : Calories 72.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 10.4, Sodium 367.6, Carbohydrate 4, Fiber 1.8, Sugar 1.8, Protein 9.9
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
ASPARAGUS WRAPPED IN PHYLLO
Make and share this Asparagus Wrapped In Phyllo recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 38m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a boil in a large pot.
- Trim 1 inch off the bottoms of the asparagus stalks.
- Add the asparagus heads and the salt to the boiling water.
- Cook for 3 minutes, or until the asparagus is tender.
- Drain and run the asparagus under cold water.
- Pat dry.
- Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
- Place the second layer of dough directly overtop and brush with butter again.
- Repeat for the third layer.
- Cut the phyllo evenly in quarters.
- Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
- Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
- Seal the edges gently with fingertips.
- Lightly coat the tops of the triangles with butter.
- Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
- Serve immediately.
Nutrition Facts : Calories 138.6, Fat 10.1, SaturatedFat 6, Cholesterol 24.4, Sodium 754.5, Carbohydrate 9.9, Fiber 1.4, Sugar 0.8, Protein 3.1
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