What can I do with salmon fillets and asparagus...?!
Need some ideas - never done poached salmon before!
But would like something a bit tasty - I was thinking along the lines of lime/ corriander/ chilli!?
But stuck from there - and would it go with asparagus!?
Any ideas appreciated!
Thank you :-)Www@FoodAQ@Com
But would like something a bit tasty - I was thinking along the lines of lime/ corriander/ chilli!?
But stuck from there - and would it go with asparagus!?
Any ideas appreciated!
Thank you :-)Www@FoodAQ@Com
Answers:
Well something quick and easy to do is cut up the salmon and grill it in a pan with teriyaki sauce and then grill the asparagus with some butter and lemon pepper!. My bf makes this for us all the time!. Some good rice would go well with it too!. He usually lets the sauce get thick on it!.Www@FoodAQ@Com
Make a salmon and asparagus parcel !.!.!. so tasty!. You get a square of puff pastry, you can buy it in supermarkets so no need to make it!. Place the salmon on top and then 2-3 bits of blanched asparagus!. Season with black pepper and a little chilli!. Fold over the pastry and use a fork to squash the two sides together!. Brush the pastry with an egg wash and then bake in the oven!. Delicious with some new potatoes !.!.!. or cous cous with lime, chilli and corriander!.Www@FoodAQ@Com
My boyfriend makes this great baked salmon dish!.
You chop garlic and onions and parsley, add olive oil, white wine and a little butter, and individually wrap the salmon fillets with a big spoon of the mixture on top, and cook in moderate oven about 8 mins!. Grill the asparagus on a grill plate in the mean time, and serve with mashed potato!.Www@FoodAQ@Com
You chop garlic and onions and parsley, add olive oil, white wine and a little butter, and individually wrap the salmon fillets with a big spoon of the mixture on top, and cook in moderate oven about 8 mins!. Grill the asparagus on a grill plate in the mean time, and serve with mashed potato!.Www@FoodAQ@Com
Take a salmon fillet and place on a piece of foil!. Over the top, spread some sundried tomato pesto and some fresh chopped Basil!.
Then fold the foil to make a sealed tent and place on a baking tray and roast in the oven, gas mark 7 for 20 mins!.
In the meantime, steam the asparagus, until just tender!.
Serve the asparagus in a separate bowl with fresh chopped thyme, a knob of butter and a squirt of lemon juice!.
A few new potatoes would be a treat with this!.Www@FoodAQ@Com
Then fold the foil to make a sealed tent and place on a baking tray and roast in the oven, gas mark 7 for 20 mins!.
In the meantime, steam the asparagus, until just tender!.
Serve the asparagus in a separate bowl with fresh chopped thyme, a knob of butter and a squirt of lemon juice!.
A few new potatoes would be a treat with this!.Www@FoodAQ@Com
I am assuming the salmon fillet is large!.!.!.!.Take the Salmon and cut it into like 5 pieces!. Take those!.!.!.leave the skin on!.
Take a pan heat it up with some olive oil coating the bottom!. Not much!. Then take the salmon pieces and toss them in there meat side down first!. Watch the fish carefully as you can see how far it cooks it will change color!. once it gets to midway flip them to the skin side!. while doing this put some butter in the pan and drizzle butter over the top!. when it's just about done sprinkle sparingly some salt and then grind some fresh black pepper on top and place them on the plate when done and garnish with fresh parsley!. As far as the Asparagas!.!.!.you want to rub them down with olive oil and grill them on a barbeque grill they come out awesome like that!.Www@FoodAQ@Com
Take a pan heat it up with some olive oil coating the bottom!. Not much!. Then take the salmon pieces and toss them in there meat side down first!. Watch the fish carefully as you can see how far it cooks it will change color!. once it gets to midway flip them to the skin side!. while doing this put some butter in the pan and drizzle butter over the top!. when it's just about done sprinkle sparingly some salt and then grind some fresh black pepper on top and place them on the plate when done and garnish with fresh parsley!. As far as the Asparagas!.!.!.you want to rub them down with olive oil and grill them on a barbeque grill they come out awesome like that!.Www@FoodAQ@Com
cook the salmon in the oven for about 20 mins (put the salmon in foil with water then wrap like a parcel leaving a gap for steam) boil the asparagus for 5 mins then put in pan with garlic butter for another 5 mins, serve with new potatoes and drizzle the garlic butter over potatoesWww@FoodAQ@Com
Lay the Salmon in Aluminum foil!. add to the top cut up tomatoe, onion, italian parsley, garlic and alot of lemon/lime huice and wrap tight!. Cook on stove top in skillet!.
The Asparagus, I would sautee and just leave aldente with garlic and olive oilWww@FoodAQ@Com
The Asparagus, I would sautee and just leave aldente with garlic and olive oilWww@FoodAQ@Com
you could add potatoes to salmon and asparagus!.!.!.and have it with a parsley sauce!.!.!.thats what I do and it is lovely!.!.!.
If you go into any supermarket they usually have a lime/coriander mix especially for salmon and fish etc, have a look there
Hope i helpedWww@FoodAQ@Com
If you go into any supermarket they usually have a lime/coriander mix especially for salmon and fish etc, have a look there
Hope i helpedWww@FoodAQ@Com
Pan sear the salmon to rare or well done!. Steam the asparagus with a butter sauce!. Use lemon juice and butter over the cooked samon, maybe a side of fluffed rice!. Sound good right about now!
Here is Paula Dean making key lime asparpgus and grilled salmon!.
http://youtube!.com/watch!?v=uGIJx2qiLgIWww@FoodAQ@Com
Here is Paula Dean making key lime asparpgus and grilled salmon!.
http://youtube!.com/watch!?v=uGIJx2qiLgIWww@FoodAQ@Com
Don't use lime use lemon, make a marinade using the chilli and corriander squeeze the lemon juice into the chilli and corriander then marinate the samon fillets in them, Fry in olive oil and serve with steamed asparagus!.Www@FoodAQ@Com
use lime for fish and then grill the asparagus with butter pepper and some salt on grill wrapped in foil for a sid dish!. for fish you can also make a miso sauceWww@FoodAQ@Com
Just make a salad and chips with salmon fillets and add the asparagusWww@FoodAQ@Com
Cook 'em and eat 'em
your recipe looks goodWww@FoodAQ@Com
your recipe looks goodWww@FoodAQ@Com
This salmon recipe starts with a sweet honey-lemongrass-ginger marinade!. The salmon is then grilled or pan fried in this marinade/sauce - the same sauce that is then used to stir-fry the asparagus!. Served with Thai sticky rice or Japanese sushi rice, this salmon dish looks elegant and tastes even better!.
Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients:
SERVES 4
4 salmon steaks (or an equal amount of salmon fillets)
1 bunch of asparagus, hard ends snapped off
3 Tbsp!. healthy oil (for frying)
MARINADE:
5 Tbsp!. regular soy sauce
2 tsp!. dark soy sauce
1 stalk lemongrass, minced (discard outer leaves and lower bulb) - or 1 Tbsp!. frozen, prepared lemongrass
juice of 2 limes
6 Tbsp!. honey
1 tsp!. freshly ground coriander
1/4 tsp!. cinnamon
pinch of nutmeg
pinch of salt
1 thumb-size piece galangal or ginger, grated
2 Tbsp!. fish sauce (available in tall bottles at Asian/Chinese food stores)
2 spring onions, thinly sliced
1/2 cup fresh coriander leaves and stems, cut into small pieces
2 Tbsp!. water
GARNISH (optional):
1 red chili, sliced and de-seeded
Preparation:
To make the marinade: combine all marinade ingredients in a sauce pan!. Stir while you bring this sauce to a boil!. Remove from heat and do a taste test for a balance of saltiness and sweetness (note that the honey is this recipe's key ingredient - the marinade should taste sweet)!. Set marinade aside!.
To prepare salmon: if using steaks, cut them in half lengthwise, removing the central bone!. If using fillets, simply cut in strips, lengthwise!. As you cut the salmon, place the strips in a wide-bottomed bowl or pan (with sides)!.
Pour half the marinade over the salmon strips - reserve the rest for later!. Carefully turn the salmon to ensure every side is covered with marinade!. Cover and refrigerate until ready to grill/fry/BBQ (at least 30 minutes, or overnight)!.
If grilling/barbecuing: use a pair of tongs to gently remove salmon from dish and place on hot grill!. Cook the salmon strips 2-3 minutes per side, depending on thickness (salmon is done when it flakes apart easily and is no longer dark pink inside)!.
If pan-frying the salmon, place a little oil in a wok or frying pan!. When hot, add the salmon pieces together with any remaining marinade from the bottom of the dish!. Fry 2-3 minutes each side, or until the salmon is no longer dark pink inside!. Tip: when wok/pan becomes too dry or sticky, add a little water 1 Tbsp!. at a time!.
To cook asparagus, place a little oil in a wok or frying pan and place it either over the BBQ, or on the stove over medium to high heat!. (If you used a wok/frying pan to cook the salmon, you can use the same one to cook the asparagus - just keep salmon warm in the oven)!.
When the wok/pan is hot, add the asparagus!. Now add 2-3 Tbsp!. of the remaining marinade and stir-fry until asparagus has turned bright green and is tender but still crisp (2-3 minutes)!. Add a little water to the wok/pan if it becomes too dry or sticky!.
To serve, place salmon strips on one side of a serving platter!. Place asparagus on other side next to the salmon, and pour remaining marinade/sauce over salmon!. Sprinkle both with fresh red chili (if using)!. A perfect accompaniment to this dish is my Thai Sticky Rice Recipe!. Japanese sushi rice also works very well!.
Additional Tip: My husband likes the marinade-sauce so much, that I usually double the recipe, then serve the extra warm on the side!.Www@FoodAQ@Com
Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients:
SERVES 4
4 salmon steaks (or an equal amount of salmon fillets)
1 bunch of asparagus, hard ends snapped off
3 Tbsp!. healthy oil (for frying)
MARINADE:
5 Tbsp!. regular soy sauce
2 tsp!. dark soy sauce
1 stalk lemongrass, minced (discard outer leaves and lower bulb) - or 1 Tbsp!. frozen, prepared lemongrass
juice of 2 limes
6 Tbsp!. honey
1 tsp!. freshly ground coriander
1/4 tsp!. cinnamon
pinch of nutmeg
pinch of salt
1 thumb-size piece galangal or ginger, grated
2 Tbsp!. fish sauce (available in tall bottles at Asian/Chinese food stores)
2 spring onions, thinly sliced
1/2 cup fresh coriander leaves and stems, cut into small pieces
2 Tbsp!. water
GARNISH (optional):
1 red chili, sliced and de-seeded
Preparation:
To make the marinade: combine all marinade ingredients in a sauce pan!. Stir while you bring this sauce to a boil!. Remove from heat and do a taste test for a balance of saltiness and sweetness (note that the honey is this recipe's key ingredient - the marinade should taste sweet)!. Set marinade aside!.
To prepare salmon: if using steaks, cut them in half lengthwise, removing the central bone!. If using fillets, simply cut in strips, lengthwise!. As you cut the salmon, place the strips in a wide-bottomed bowl or pan (with sides)!.
Pour half the marinade over the salmon strips - reserve the rest for later!. Carefully turn the salmon to ensure every side is covered with marinade!. Cover and refrigerate until ready to grill/fry/BBQ (at least 30 minutes, or overnight)!.
If grilling/barbecuing: use a pair of tongs to gently remove salmon from dish and place on hot grill!. Cook the salmon strips 2-3 minutes per side, depending on thickness (salmon is done when it flakes apart easily and is no longer dark pink inside)!.
If pan-frying the salmon, place a little oil in a wok or frying pan!. When hot, add the salmon pieces together with any remaining marinade from the bottom of the dish!. Fry 2-3 minutes each side, or until the salmon is no longer dark pink inside!. Tip: when wok/pan becomes too dry or sticky, add a little water 1 Tbsp!. at a time!.
To cook asparagus, place a little oil in a wok or frying pan and place it either over the BBQ, or on the stove over medium to high heat!. (If you used a wok/frying pan to cook the salmon, you can use the same one to cook the asparagus - just keep salmon warm in the oven)!.
When the wok/pan is hot, add the asparagus!. Now add 2-3 Tbsp!. of the remaining marinade and stir-fry until asparagus has turned bright green and is tender but still crisp (2-3 minutes)!. Add a little water to the wok/pan if it becomes too dry or sticky!.
To serve, place salmon strips on one side of a serving platter!. Place asparagus on other side next to the salmon, and pour remaining marinade/sauce over salmon!. Sprinkle both with fresh red chili (if using)!. A perfect accompaniment to this dish is my Thai Sticky Rice Recipe!. Japanese sushi rice also works very well!.
Additional Tip: My husband likes the marinade-sauce so much, that I usually double the recipe, then serve the extra warm on the side!.Www@FoodAQ@Com
Kaffir Lime & Lemon Salmon Fillet
INGREDIENTS
2 Salmon Fillets
Kaffir Lime Leaves
Lemon Zest
Lime Zest
Black Pepper
Salt
2 Limes
Olive Oil
Sesame Seed Oil
Method
Put two pieces of filleted Salmon in a stainless steel bowl!.
Put very finely chopped Kaffir lime leaves, zest of lemon and zest of lime on top of the fish!.
Put a very small amount of toasted sesame seed oil on top!. Use this oil as a flavour not as an oil!.
Then add a little regular olive oil!. Not only is it the marinade but it also helps to cook the Salmon!. Squeeze some lemon juice on top!.
Add some black pepper, and then use your fingers to coat the fish!.
Let the fish sit for 20 minutes, but no longer as this will change the flavour of the Salmon!.
Place the Salmon on a very hot grill pan just long enough to seal the outside of the Salmon, warm it through and leave a little bit of dark pink in the centre!. (If you prefer you can use a fry pan instead of a grill pan!.)
Place the skin side to the top of the grill pan so the side that's going to be face upwards is the first side to hit the pan!.
Cut two limes in half and place upside down on the grill pan!. This softens their texture so you can easily get the lime out and it also colours them up nicely!. They are a good garnish and flavour for the dish!. Do not put any extra oil on the grill pan as it will smoke, get hot and create a burnt taste!.
To create a criss cross pattern on the top of the Salmon, lift up the Salmon with the back side of an egg slicer, turn it around and place it back on the grill!. Once one side is cooked, flip the fish over and cook the other side!.
While cooking put a few drops of lemon on!. When using a lot of lemon juice you can use less salt!.
Salad
INGREDIENTS
Vietnamese Mint Leaf
Rocket
Chervil
Finely Chopped Spanish Onion
Lemon Juice
Olive Oil (To Gloss The Salad And Add Flavour)
Method
While the fish is cooking make a salad to put the Salmon on!.
Combine Vietnamese mint leaves (which give a hot peppery taste), rocket, chervil, finely cut spanish onions, some lemon juice, olive oil (to gloss the salad and add flavour), some black pepper and mix!.
Try not to touch the salad too much as this will bruise the lettuce!.
To Serve
Method
Place the salad in the centre of a serving plate, use the egg slice to lift the Salmon and place it on top!.
Put the limes on the side and sprinkle some black pepper!.
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
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Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Method
1 Preheat oven to 400°F!. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil!. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom!. Turn the potatoes over and roast another 10 minutes until browned on top!. Remove the baking dish from the oven!.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste!. Add the asparagus mixture to the potatoes and stir to combine!.
3 Push the vegetables to the side of the dish to make room for the salmon steaks!. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through!.
If you want, remove the skin and center bones, and arrange on individual plates before serving!. Garnish with fresh dill and lemon wedges!.
Serves 4!.
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Method
1 Preheat oven to 400°F!. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil!. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom!. Turn the potatoes over and roast another 10 minutes until browned on top!. Remove the baking dish from the oven!.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste!. Add the asparagus mixture to the potatoes and stir to combine!.
3 Push the vegetables to the side of the dish to make room for the salmon steaks!. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through!.
If you want, remove the skin and center bones, and arrange on individual plates before serving!. Garnish with fresh dill and lemon wedges!.
Serves 4!.
hope this helpsWww@FoodAQ@Com
INGREDIENTS
2 Salmon Fillets
Kaffir Lime Leaves
Lemon Zest
Lime Zest
Black Pepper
Salt
2 Limes
Olive Oil
Sesame Seed Oil
Method
Put two pieces of filleted Salmon in a stainless steel bowl!.
Put very finely chopped Kaffir lime leaves, zest of lemon and zest of lime on top of the fish!.
Put a very small amount of toasted sesame seed oil on top!. Use this oil as a flavour not as an oil!.
Then add a little regular olive oil!. Not only is it the marinade but it also helps to cook the Salmon!. Squeeze some lemon juice on top!.
Add some black pepper, and then use your fingers to coat the fish!.
Let the fish sit for 20 minutes, but no longer as this will change the flavour of the Salmon!.
Place the Salmon on a very hot grill pan just long enough to seal the outside of the Salmon, warm it through and leave a little bit of dark pink in the centre!. (If you prefer you can use a fry pan instead of a grill pan!.)
Place the skin side to the top of the grill pan so the side that's going to be face upwards is the first side to hit the pan!.
Cut two limes in half and place upside down on the grill pan!. This softens their texture so you can easily get the lime out and it also colours them up nicely!. They are a good garnish and flavour for the dish!. Do not put any extra oil on the grill pan as it will smoke, get hot and create a burnt taste!.
To create a criss cross pattern on the top of the Salmon, lift up the Salmon with the back side of an egg slicer, turn it around and place it back on the grill!. Once one side is cooked, flip the fish over and cook the other side!.
While cooking put a few drops of lemon on!. When using a lot of lemon juice you can use less salt!.
Salad
INGREDIENTS
Vietnamese Mint Leaf
Rocket
Chervil
Finely Chopped Spanish Onion
Lemon Juice
Olive Oil (To Gloss The Salad And Add Flavour)
Method
While the fish is cooking make a salad to put the Salmon on!.
Combine Vietnamese mint leaves (which give a hot peppery taste), rocket, chervil, finely cut spanish onions, some lemon juice, olive oil (to gloss the salad and add flavour), some black pepper and mix!.
Try not to touch the salad too much as this will bruise the lettuce!.
To Serve
Method
Place the salad in the centre of a serving plate, use the egg slice to lift the Salmon and place it on top!.
Put the limes on the side and sprinkle some black pepper!.
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Method
1 Preheat oven to 400°F!. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil!. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom!. Turn the potatoes over and roast another 10 minutes until browned on top!. Remove the baking dish from the oven!.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste!. Add the asparagus mixture to the potatoes and stir to combine!.
3 Push the vegetables to the side of the dish to make room for the salmon steaks!. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through!.
If you want, remove the skin and center bones, and arrange on individual plates before serving!. Garnish with fresh dill and lemon wedges!.
Serves 4!.
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
Method
1 Preheat oven to 400°F!. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil!. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom!. Turn the potatoes over and roast another 10 minutes until browned on top!. Remove the baking dish from the oven!.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste!. Add the asparagus mixture to the potatoes and stir to combine!.
3 Push the vegetables to the side of the dish to make room for the salmon steaks!. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through!.
If you want, remove the skin and center bones, and arrange on individual plates before serving!. Garnish with fresh dill and lemon wedges!.
Serves 4!.
hope this helpsWww@FoodAQ@Com