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.
ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE
Categories Appetizer Wedding Mayonnaise Salmon Asparagus Engagement Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.
B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE
From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.
Provided by Annacia
Categories Salad Dressings
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat.
- Fill a bowl with ice water.
- In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
- Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
- Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE
Provided by Chuck Hughes
Categories appetizer
Time P1DT45m
Yield 2 servings
Number Of Ingredients 23
Steps:
- To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
- Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
- To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
- Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
- Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
- Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
- To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
- Into a bowl, add the mustard and grind over some black pepper.
- Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
- To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
- Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
- Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.
SMOKED SALMON WRAPPED WHITE ASPARAGUS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
- Preheat the vegetable oil in large deep pot to 350 degrees F.
- In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.
SMOKED SALMON-ASPARAGUS FRITTATA
Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.
Provided by Chateau Ste Michelle
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
- Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
- Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
- Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
- Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g
SMOKED SALMON SALAD WITH ORANGE VINAIGRETTE
Food & Wine. Serve this with rice or lentils for a light dinner. "The oily richness of smoked salmon is a classic match with the lemony-dry tartness of Champagne."
Provided by dicentra
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper.
- Add the salmon and red onion and toss to coat with the dressing.
- Arrange the salad on a plate and serve.
Nutrition Facts : Calories 139.6, Fat 9.2, SaturatedFat 1.5, Cholesterol 13, Sodium 445.3, Carbohydrate 3.3, Fiber 0.3, Sugar 1.8, Protein 10.6
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE
This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.
Provided by Mary Cadogan
Categories Dinner, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium
TUNA, ASPARAGUS, NEW POTATO SALAD/CHIVE VINAIGRETTE/FRIED CAPERS
A springy take on Nicoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Very exciting and oh so good! Bon Appetit Magazine, April 2009 edition. Recipe: Molly Stevens - a cooking teacher and a James Beard Award-winning cookbook author, who lives in Vermont.
Provided by Manami
Categories Tuna
Time P1DT35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- VINAIGRETTE:.
- Puree first 5 ingredients in blender until smooth.
- With machine running, gradually add vegetable oil, then olive oil.
- Season to taste with salt and pepper.* Can be made 1 day ahead;.c over and chill.
- SALAD:.
- Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.
- Transfer asparagus to 13x9x2-inch pan of ice water to cool.
- Drain asparagus and pat dry.** Can be made 8 hours ahead;. wrap in paper towels, then plastic, and chill.
- Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch, and sprinkle with salt.
- Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. drain, let cool 5 minutes.
- Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat.
- Season to taste with salt and pepper.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.
- **** Potatoes and capers can be made 2 hours ahead; let stand at room temperature.
- Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry.
- Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.
- Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens.
- Drizzle some vinaigrette over tuna.
- Sprinkle with fried capers and chive blossoms, if desired.
Nutrition Facts : Calories 688.1, Fat 56, SaturatedFat 8.3, Cholesterol 116.2, Sodium 612.8, Carbohydrate 24.4, Fiber 5.2, Sugar 4.1, Protein 24.9
TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS
Provided by Molly Stevens
Categories Potato High Fiber Lunch Tuna Asparagus Radish Spring Chive Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For vinaigrette:
- Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
- Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.
SALMON SALAD WITH CHIVE VINAIGRETTE
Make and share this Salmon Salad with Chive Vinaigrette recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- At least 1 hour before smoking, soak wood chips in enough water to cover.
- Drain before using.
- For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
- With machine running, slowly add oil.
- Add chives; process or blend with one or two on-off pulses just to mix.
- Set aside.
- Thaw fish, if frozen.
- Rinse fish; pat dry with paper towels.
- Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
- Cut several slits in a piece of heavy foil large enough to hold fish.
- Grease foil; place fish on foil, tucking under any thin edges.
- Preheat gas grill.
- Adjust for indirect cooking over medium heat.
- Add soaked wood chips according to manufacturers directions.
- Or wrap in foil and add to grill.
- Cover and heat about 10 minutes or until chips begin to smoke.
- Place foil with fish on grill rack over unlit burner.
- Cover and smoke until fish just flakes easily when tested with a fork.
- (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Stir vinaigrette.
- In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
- Divide mesclun among 4 dinner plates.
- Cut fish into 4 serving-size pieces and arrange on top of mesclun.
- If desired, pass the remaining vinaigrette.
- To store any leftover vinaigrette, cover and refrigerate for up to 1 week.
Nutrition Facts : Calories 462.3, Fat 32.9, SaturatedFat 4.7, Cholesterol 88.3, Sodium 697.3, Carbohydrate 6.8, Fiber 0.1, Sugar 4.4, Protein 34.2
GRILLED ASPARAGUS SALAD WITH LEMON-CHIVE VINAIGRETTE
Make and share this Grilled Asparagus Salad With Lemon-Chive Vinaigrette recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill or preheat a gas grill to medium. Toss the asparagus with enough oil to coat and sprinkle with a little salt. Put the asparagus on the grill and cook, rolling frequently to avoid burning, until brown and crisp-tender, about 5 to 7 minutes, depending on thickness; remove. Arrange mixed greens on chilled plates or a large serving platter.
- To prepare the vinaigrette: Whisk together the lemon juice, zest, chives, garlic, sugar and salt and pepper. Whisk in the oil in a slow, steady stream.
- When ready to assemble the salad, toss the asparagus with enough vinaigrette to coat. Arrange on top of the mixed greens. Sprinkle with the shredded Parmesan and the snipped chives. Pass any additional vinaigrette alongside.
Nutrition Facts : Calories 241.4, Fat 20.3, SaturatedFat 3.7, Cholesterol 5.5, Sodium 128, Carbohydrate 11, Fiber 4.7, Sugar 3.8, Protein 8
ASPARAGUS AND SMOKED SALMON SALAD RECIPE
Provided by classycook
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
More about "bc asparagus and smoked salmon salad with chive vinaigrette recipes"
ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE
From chatelaine.com
Servings 8Total Time 12 minsEstimated Reading Time 50 secsCalories 135 per serving
ASPARAGUS SALAD WITH SMOKED SALMON & MEYER LEMON …
From eatingwell.com
5/5 (4)Total Time 45 minsCategory Healthy Smoked Salmon RecipesCalories 376 per serving
SALMON ASPARAGUS SALAD - GARDEN TO TABLE - SAVING …
From savingdessert.com
SALMON ASPARAGUS SALAD WITH BLISTERED TOMATOES
From downshiftology.com
ASPARAGUS SALAD WITH LEMON VINAIGRETTE - THE RECIPE …
From therecipecritic.com
10 BEST SMOKED SALMON SALAD RECIPES - YUMMLY
From yummly.com
SMOKED TROUT AND ASPARAGUS SALAD WITH LEMON-CHIVE …
From wholefoodsmarket.com
SMOKED SALMON AND ASPARAGUS SALAD - FOOD TO LOVE
From foodtolove.co.nz
10 BEST SMOKED SALMON SALAD AVOCADO RECIPES
From yummly.com
ASPARAGUS AND SMOKED SALMON SALAD - LE CREUSET
From lecreuset.ca
Servings 4Category Breakfast
WARM ASPARAGUS SALAD WITH CHIVE VINAIGRETTE - CHATELAINE
From chatelaine.com
ATLANTIC SEAFOOD SALAD IN SMOKED SALMON WITH CHIVE AND SMOKED …
From cookingchanneltv.com
SALMON ASPARAGUS SALAD - HY-VEE RECIPES AND IDEAS
From hy-vee.com
SMOKED SALMON, ASPARAGUS & AVOCADO SALAD - EAT! GLUTEN-FREE
From celiac.org
SMOKED SALMON & ARUGULA SALAD | CTV NEWS - BRITISH COLUMBIA
From bc.ctvnews.ca
SALMON SALAD WITH CHIVE VINAIGRETTE | BETTER HOMES & GARDENS
From bhg.com
SMOKED SALMON SALAD RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SMOKED SALMON ARUGULA SALAD RECIPES - YUMMLY
From yummly.com
POTATO, ASPARAGUS AND SMOKED TROUT SALAD - RICARDO
From ricardocuisine.com
SMOKED SALMON, AVOCADO AND ARUGULA SALAD - DOWNSHIFTOLOGY
From downshiftology.com
HOT SMOKED SALMON SALAD | IGA RECIPES
From iga.net
ASPARAGUS SOUP WITH SMOKED SALMON AND CHIVE SOUR CREAM
From thriftyfoods.com
SALMON, ASPARAGUS, & ORZO SALAD & LEMON-DILL VINAIGRETTE RECIPE
From myrecipes.com
ELEGANCE OF GREEN ASPARAGUS WITH SMOKED WILD SALMON AND …
From metro.ca
ASPARAGUS AND SMOKED SALMON SALAD PHOTOS - ALLRECIPES.COM
SMOKED SALMON AND ASPARAGUS SALAD WITH POACHED EGG - BBC FOOD
From bbc.co.uk
ASPARAGUS AND CHIVE CREAM OMELETTE - BC DAIRY
From bcdairy.ca
GRILLED ASPARAGUS WITH SMOKED SALMON DIP - CTV
From more.ctv.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS …
From foodnetwork.ca
ASPARAGUS AND SMOKED SALMON ON WILD RICE AND SPINACH …
From canadianliving.com
ASPARAGUS AND LENTIL SALAD WITH CHIVE AND CIDER VINAIGRETTE
From foodnetwork.ca
CHARGRILLED SALMON WITH ASPARAGUS IN LIME VINAIGRETTE
From bigoven.com
You'll also love