With such a beautiful presentation, what’s not to love about the combination of salmon and asparagus. The idea comes from one of my favorite cookbooks, Michel Richard’s “Happy in the Kitchen” If you can get your hands on King Salmon or another one of the fattier varieties of salmon, you’ll yield the best results. The asparagus helps to keep the salmon moist as it cooks and the shared flavors are delicious! This is a great brunch entree as it’s great served at room temperature and could be baked ahead of time.
Asparagus-Stuffed Salmon with Green Goddess Dressing
For the salmon:
2 lbs of asparagus spears, cleaned and blanched
sea salt to taste
pepper to taste
1 1/2 lbs of center cut salmon filet (I prefer King Salmon)
For the dressing:
1 cup mayonnaise
1 cup fresh parsley
1 tbsp fresh tarragon leaves
1 tsp white-wine vinegar
1 garlic clove
2 anchovy fillets
I love asparagus. It’s healthy, tastes good and works in so many different ways. Below are links to ten of my favorite ways to use asparagus!
1. I love it in pasta…
Pasta with Goat Cheese and Roasted Asparagus
2. and for breakfast.
Scrambled Eggs with Crab and Asparagus Tips
3. It’s great as a side dish,
Asparagus, Peas and Basil
4. and on the grill.
Grilled Asparagus with Gorgonzola Butter
5. It makes a great soup…
Cream of Asparagus Soup
6. and salad.
Maine Lobster and Asparagus Salad with a Curry Vinaigrette
7. It works as a stuffing
Ultimate Stuffed Chicken Breast with Broiled Asparagus and Smoked Mozzerella
8. and as an entree.
9. It works great in tarts,
Asparagus Gruyere Tart
10. and it has a festival of it’s own!
I am still picking all those delicious greens from the garden and have been concocting all sorts of interesting salads. Here is one I made for dinner the other night that was fast and quite tasty!
Spring Salad with Fried Feta
large pieces of feta cheese
1 cup bread crumbs (preferably fresh)
salt and pepper (for seasoning bread crumbs)
oil for frying
vinaigrette of choice (I used the Honey-Roasted Almond recipe I made the other day)
Wash lettuce then assemble all things green.
Heat the oil over medium heat. Whisk the egg in a small bowl until slightly frothy. Dip cheese in egg and then coat with seasoned bread crumbs. Fry in oil for about 3 minutes on each side or until golden brown.
Toss salad with vinaigrette. Top with fried cheese and…