LEMON-TARRAGON SALMON OVER ASPARAGUS
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
- Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g
SALMON & SPINACH TART
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
SALMON & ASPARAGUS TART
We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground...
Provided by Shy Strawberry
Categories Fish
Time 30m
Number Of Ingredients 25
Steps:
- 1. Preheat the oven to 170C/340F.
- 2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- 3. Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- 4. Bake in the oven for 15 minutes.
- 5. Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- 6. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- 7. Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- 8. Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- 9. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- 10. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- 11. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
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 & ASPARAGUS TART
We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we've used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.
Provided by hello
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 170C/340°F.
- Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- Bake in the oven for 15 minutes.
- Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
Nutrition Facts : Calories 323.8, Fat 20.1, SaturatedFat 3.9, Cholesterol 106.3, Sodium 133.7, Carbohydrate 11, Fiber 5.3, Sugar 2.2, Protein 26.9
More about "salmon asparagus tart recipes"
HOT-SMOKED SALMON AND ASPARAGUS TART
From deliciousmagazine.co.uk
5/5 (3)Total Time 35 minsCategory April Seasonal RecipesCalories 602 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Unroll the puff pastry on its paper and put on a baking tray. Spoon all of the cream cheese into a mixing bowl, stir a little to soften, then gently stir in the fresh pesto and a pinch of sea salt flakes until well marbled.
- Brush the asparagus spears with a little olive oil. Using the tip of a small sharp knife, score a border 1.5cm from the edge of the pastry. Spread the cream cheese mixture inside the border. Top with the asparagus, peas (defrosted if frozen) and bake on the middle shelf of the oven for 20 minutes until the edges of the tart are golden brown and puffed up.
- Remove from the oven and flake over the hot-smoked salmon, then return to the oven to bake for a further 5 minutes. Top with a handful of watercress and drizzle over a little extra pesto to serve.
RECIPE FOR ASPARAGUS AND SMOKED SALMON TART
From lemonsforlulu.com
Reviews 1Category SeafoodCuisine SeafoodTotal Time 30 mins
- Preheat oven to 350. Arrange both sheets of puff pastry on a baking sheet lined with parchment paper; pressing sheets together to meet.
CREAMY SALMON AND ASPARAGUS TART RECIPE
From realfood.tesco.com
5/5 (33)Category LunchCuisine GlobalTotal Time 30 mins
ASPARAGUS, SMOKED SALMON AND HOLLANDAISE TART
From sainsburysmagazine.co.uk
SMOKED SALMON-ASPARAGUS TARTS
From bakefromscratch.com
ONE-PAN SALMON ASPARAGUS RECIPE (VIDEO)
From natashaskitchen.com
HOT-SMOKED SALMON AND ASPARAGUS TART WITH CARAWAY …
From telegraph.co.uk
JAMES MARTIN'S SALMON TART RECIPE
From lovefood.com
SEARED SALMON WITH CITRUS ASPARAGUS STIR-FRY
From washingtonpost.com
SCOTTISH SMOKED SALMON AND ASPARAGUS TART
From farmersgirlkitchen.co.uk
SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE
From eatingwell.com
40 BEST AIR-FRYER RECIPES | POPSUGAR FOOD
From popsugar.com
ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER
From natashaskitchen.com
17 BEST PUFF PASTRY RECIPES
From marthastewart.com
SHEET-PAN CHILE CRISP SALMON AND ASPARAGUS RECIPE
From cooking.nytimes.com
ASPARAGUS AND SALMON TART RECIPE
From telegraph.co.uk
SALMON AND ASPARAGUS SHEET PAN MEAL
From acouplecooks.com
SALMON, STRESS AND A DELICIOUS SURPRISE: TIM DOWLING MAKES …
From theguardian.com
BEST RECIPES TO COOK- MAY 2023
From buzzfeed.com
18 EASY SALMON RECIPES FOR BRUNCH, LUNCH, AND DINNER
From realsimple.com
ASPARAGUS AND SMOKED SALMON TART
From momskitchenhandbook.com
EASY ASPARAGUS TART (MADE WITH PUFF PASTRY!) | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
You'll also love