Asparagus Smoked Salmon Salad Recipes

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

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.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SALMON, ASPARAGUS AND NEW POTATO SALAD

Steps:

• Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.
• Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
• When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

LEMONY SALMON AND ASPARAGUS SALAD

Steps:

• Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
• Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
• Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
• Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
• Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
• After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
• Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

ASPARAGUS FLAN WITH SMOKED SALMON-POTATO SALAD

Steps:

• Blanch only the asparagus tips in a small saucepan of boiling salted water for 2-3 minutes, drain, and shock in ice water to stop the cooking process. Drain again and set aside. Melt the butter in a 2-quart saucepan over medium heat and add the shallots. Sauté for 2 minutes, until softened, then add the chopped asparagus stalks, cream, and milk and simmer gently over low heat for about 10 minutes, or until the asparagus pieces are quite tender. Remove them from the heat and cool about 10 minutes, then pour the mixture into a blender (in batches if necessary) and puree until smooth. Strain the asparagus cream through a fine sieve.
• In a large mixing bowl, whisk the egg yolks and whole egg together until well mixed and just barely frothy. Slowly whisk in the asparagus cream and season with salt, pepper, and nutmeg.
• Preheat the oven to 325°F.
• Butter 4 individual ramekins (with sides about 2 inches high) and place them in a baking dish. Pour the asparagus mixture into the dishes, dividing equally. Carefully fill the baking dish with hot water until it comes halfway up the ramekins. Cover the baking dish with foil and bake in the water bath for about 30 minutes. Watching for steam, carefully open the foil and jiggle the pan to see if the flans are set. They should be firm around the outside but just barely set in the middle, with no bubbles. If they are still liquid in the middle, return to the oven and bake for another 5-10 minutes. Remove the flans from the oven, uncover, and set aside until ready to serve. These flans can be prepared up to 24 hours in advance, refrigerated, and gently reheated in a water bath.
• Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil. Reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool.
• Whisk the shallots, vinegar, and olive oil together in a small bowl. In a large bowl, mix the potatoes, celery, onion, croutons, and salmon. Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste. Add the bacon and toss again. To serve, divide the salad among four plates. Place one warm flan on each plate. Place two asparagus tips on top of each flan and add the rest to the salad.
• This recipe will result in a pale green flan. To brighten the color, you can add 1/4 cup blanched, finely chopped spinach or 2 tablespoons fresh parsley to the cream the minute before you remove it from the heat. Proceed to blend the mixture as described above, and the result will be a delightful emerald green flan.

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM

Steps:

• Cook pasta in plenty of boiling salted water per package directions. (al dente).
• Melt butter in frying pan and add shallots.
• Sautee' 1-2 minutes until they begin to sweat.
• Add asparagus and continue to sautee' until crisp-tender.
• Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
• Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

GRILLED SALMON AND ASPARAGUS SALAD

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
• Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
• When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
• Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

ASPARAGUS AND SMOKED SALMON BUNDLES

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.