SALMON SALAD ON CHARRED FLATBREAD
Provided by Marcus Samuelsson
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
- For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
- For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
- Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
- For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
- Char the bread and lemon wedges in a pan.
- To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.
ASPARAGUS AND SMOKED SALMON BUNDLES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON
Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams
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.
SALMON FLATBREAD
A healthy and easy flatbread that only takes a few minutes to make and is perfect for breakfast, lunch, brunch, or as a snack or appetizer.
Provided by sbstern
Categories Breads
Time 10m
Yield 1 Flatbread, 1 serving(s)
Number Of Ingredients 14
Steps:
- Turn on broiler (or grill) to high.
- Brush tortilla on both sides with olive oil and season with salt and pepper. Broil or grill the tortilla for about 5 minutes, flipping occasionally, until the tortilla gets slightly golden and crispy.
- While the tortilla is cooking, mix sour cream, yogurt, cucumbers and dill to make a simple dill sauce. Add more dill to taste.
- Once the tortilla is finished cooking, remove it and spread the dill sauce all over one side. Layer Smoked Salmon on top followed by Tomato, Onions, and Capers.
- Finish with a squeeze of lemon juice, chopped chives, salt, and pepper to taste.
Nutrition Facts : Calories 384.5, Fat 21.1, SaturatedFat 4, Cholesterol 15.8, Sodium 3373.6, Carbohydrate 33.7, Fiber 4, Sugar 4.3, Protein 16.8
SMOKED SALMON FLATBREADS
Use a pizza base to create these little canapé-style nibbles with mascarpone, fish, red onion, dill and capers
Provided by Sara Buenfeld
Categories Lunch, Starter
Time 8m
Number Of Ingredients 6
Steps:
- Briefly heat the pizza bases in the oven, microwave or in a dry frying pan. Season the mascarpone and spread onto the bases.
- Just before serving, scatter over the salmon, red onion, dill and capers, then grind over some black pepper. Put on a board and cut into lengths with a pizza wheel or scissors.
Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
SKINNY LEMONY ASPARAGUS AND SMOKED SALMON WRAPS
77% less sat fat • 11g more fiber than the original recipe. You only need a couple ounces of smoked salmon per serving to get tasty results. Both flaky, hot smoked (our first choice) and cold-smoked, lox-style salmon will work.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Snap off and discard woody bases from fresh asparagus. In a covered large saucepan, cook asparagus spears in a small amount of lightly salted boiling water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.
- In a medium bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. Arrange asparagus and sweet pepper strips atop salmon mixture. Roll up tortillas. If necessary, secure with toothpicks.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
SMOKED SALMON WITH CRISPY SHALLOTS AND DILLED CREAM
Provided by Diane Rossen Worthington
Categories Appetizer Sauté Cocktail Party Valentine's Day Low Cal Oscars Seafood Salmon Engagement Party Party Shallot Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Rewhisk before using.
- Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.
- Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
Categories Appetizer Low Carb Goat Cheese Salmon Asparagus Fall Chill Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
- Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
- Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
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