Asparagus Smoked Salmon Salad Recipes

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



B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

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

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

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.

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

GRILLED SALMON AND ASPARAGUS SALAD



Grilled Salmon and Asparagus Salad image

A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.com.

Provided by januarybride

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spear
4 cups baby greens
1 cup shredded carrot (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges
fresh ground black pepper

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.

Nutrition Facts : Calories 283.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 112.1, Sodium 232, Carbohydrate 24.1, Fiber 3.5, Sugar 11.7, Protein 27.5

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

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.

GRILLED SALMON AND ASPARAGUS SALAD



Grilled Salmon And Asparagus Salad image

Provided by Jacques Pepin

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 14

1 large salmon fillet (2 pounds), about 1-inch thick, cleaned of bones, skin and sinew (about 1 3/4 pounds cleaned)
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup water
1 1/2 pounds large asparagus spears (with tight heads), lower third peeled and the spears cut on the slant into 1-inch pieces
4 medium-size ripe tomatoes (about 1 3/4 pounds)
2 medium-size onions (about 6 ounces), peeled, sliced thin and separated into rings
1 tablespoon Worcestershire sauce
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon Tabasco sauce
1 teaspoon salt
4 to 6 sprigs fresh tarragon, chopped

Steps:

  • Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
  • Light a grill with a very clean rack and heat it until very hot.
  • Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
  • Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
  • In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
  • When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
  • With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 715 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS FLAN WITH SMOKED SALMON-POTATO SALAD



Asparagus Flan with Smoked Salmon-Potato Salad image

Flan is essentially custard-the creamy melding of milk and eggs in what has proved to be a delectable revelation: you can make a savory flan out of virtually any vegetable. We do several savory flans at my restaurants, including mushroom and carrot, but its delicate flavor and pale green color makes asparagus flan my hands-down favorite. A potato salad made with smoked salmon (which is great on its own for lunch or brunch) is a stylish partner, but you can easily serve this flan with toasted slices of French bread and Grana Padano (or your favorite cheese) and a simple green salad with tomatoes.

Yield makes 4 individual (6-ounce) flans, or 3 cups

Number Of Ingredients 21

1 pound asparagus, trimmed of woody stem ends and coarsely chopped, reserving unchopped 1-inch tips to garnish the flans or add to the salad
1 tablespoon butter, plus more for greasing ramekins
1 tablespoon finely chopped shallots
1 1/2 cups heavy cream
1 cup milk, plus more if needed
3 egg yolks plus 1 whole egg
Salt and pepper
Pinch of freshly grated nutmeg
2-3 medium potatoes, such as Yukon gold, peeled and diced (about 1 large cup)
Salt
1 tablespoon finely chopped shallots
2 tablespoons white wine vinegar or apple cider vinegar
6 tablespoons olive oil
3 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1/4 cup Classic Croutons (p. 88)
3/4 cup diced smoked salmon or gravlax
Freshly ground pepper
2 slices bacon, fried until very crisp, crumbled (about 2-3 tablespoons), optional
Asparagus tips, for garnish
(makes 4 servings)

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.

SALMON AND ASPARAGUS SALAD



Salmon and Asparagus Salad image

Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1 salmon fillet, 1/2 inch thick (1 lb)
1 lb asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
2 hard-cooked eggs, cut into 8 wedges
Freshly ground black pepper, if desired

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.

Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 180 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

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