Salmon Chilled Asparagus Cream And Warm Olive Relish Food

CREAMY SALMON AND ASPARAGUS PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
• Meanwhile, trim your asparagus (I cut about 1.5" of the ends off while the asparagus is still tied up in a bunch to make it easy). Cut it into smaller pieces. Prep your other ingredients and sprinkle the salmon with salt & pepper and the Italian seasoning.
• Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside.
• Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer).
• Stir in the garlic and cook for 30 seconds.
• Add the lemon juice + zest, cream, and parmesan to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon. Cook the sauce for another few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced a bit. The sauce is not meant to be very thick in this recipe. Toss the sauce with the drained pasta and serve immediately.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SALMON, CHILLED ASPARAGUS CREAM AND WARM OLIVE RELISH

Steps:

• Asparagus Cream -- Make Ahead! I steamed my asparagus right in the microwave in a small microwavable bowl with just a little water and covered saran wrap. About 4 minutes until soft. I used most of the top 1/2 of the asparagus avoiding the bottom tough part. Remove once it is tender and let cool.
• Once cool, add the asparagus, sour cream, scallions, milk, horseradish sauce, dill, lemon juice, salt and pepper to a small food processor and puree until you have a smooth creamy sauce. Remove to a small bowl, cover well with plastic wrap and refrigerate until later. You want to serve this chilled.
• Olive Relish -- Make Ahead! Mix the olives, shallot, celery, capers, parsley, garlic, oregano, olive oil, salt and pepper. Mix well and set to the side. This will be reheated to serve warm with the salmon.
• Salmon -- Before cooking the salmon, you will want to bring it to room temperature on the counter. Now, I love to bake mine in the oven for this dish as I make my side dishes (roasted pesto new potatoes and grape tomatoes at the same time). You can also pan sear or grill - either inside or out if you want.
• Place on either parchment paper or foil on a baking sheet and drizzle with olive oil, salt and pepper and then top each salmon with 2 lemon slices. Bake in a oven at 425 degrees for 15-20 minutes until lightly flaky. You want it firm to the touch but you don't want to over cook it. Completely tender, pink and flaky all the way through. If you have very thin ends, just tuck them under before you cook them - that way they don't get overdone as the thicker parts cook. Remove and cover for a few minutes while you finish up the rest of your meal.
• Relish -- I just heat the relish in the microwave. Thirty (30) seconds on medium heat and then another 30 until warm. Doesn't need to be hot - just warm.
• Serving -- Serve the salmon (you can remove the lemon slices off to the side) with a spoon of the asparagus cream and then topped with the warm olive relish.
• I love the pesto potatoes and grape tomatoes on the side, but make whatever sides you like best. ENJOY!

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.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
• Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
• In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta garnished with reserved asparagus tips and remaining salmon.