Sarasotas Salmon Asparagus Poached Egg Over Watercress Recipes

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SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS



Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

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.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE



Salmon en Papillote with Asparagus, Icicle Radish and Meyer Lemon Hollandaise image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 19

4 slices Meyer lemon
Two 4-ounce salmon fillets
2 tablespoons unsalted butter
4 to 6 sprigs fresh thyme
Kosher salt
2 teaspoons extra-virgin olive oil
1 bunch asparagus, trimmed down to 4 inches with tips
1 bunch icicle radishes, halved lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 Meyer lemon
6 large egg yolks
Juice of 1 Meyer lemon
Kosher salt
1/2 pound (2 sticks) unsalted butter, melted
1 heaping tablespoon whole-grain mustard
Salmon roe mixed with a bit of extra-virgin olive oil, for garnish
1 small bunch chives, chopped
Watercress, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
  • For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
  • Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
  • For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
  • Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE



Scrambled Eggs With Smoked Salmon, Asparagus and Feta Cheese image

I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.

Provided by kave1010

Categories     Breakfast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
8 stalks asparagus, woody bottoms removed, chopped into 1-inch pieces
salt and black pepper
8 eggs
2 tablespoons nonfat milk (can also use soy milk)
1/4 cup feta cheese
4 ounces smoked salmon, chopped

Steps:

  • Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
  • Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
  • Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

Nutrition Facts : Calories 257.4, Fat 15.9, SaturatedFat 6.7, Cholesterol 395.1, Sodium 527.9, Carbohydrate 6.4, Fiber 2.4, Sugar 2.7, Protein 22.6

SALMON AND ASPARAGUS FRITTATA



Salmon and Asparagus Frittata image

Provided by Marge Perry

Categories     Egg     Fish     Breakfast     Brunch     Easter     Lunch     Salmon     Asparagus     Spring     Healthy     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces

Steps:

  • Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER



Salmon and Asparagus with Maître D'Hôtel Butter image

Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
  • For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
  • For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
  • While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE



Salmon, Asparagus and Pasta in a Creamy Dill Sauce image

Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!

Provided by SuperSpike

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 21

4 ounces pasta, use a short pasta like rotini or 4 ounces penne
8 ounces asparagus, pencil thin and cut into 1-inch lengths
1/2 teaspoon salt
1 quart water
8 ounces salmon fillets
1/4 teaspoon dill
1/4 teaspoon lemon pepper
1/8 teaspoon salt
heavy duty aluminum foil
cooking spray
1/3 cup nonfat dry milk powder
2/3 cup water
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon dry dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon light butter
1 teaspoon lemon juice, fresh

Steps:

  • Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
  • Set 1 qt of water to boil in a medium pot.
  • Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
  • Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
  • When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
  • To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
  • When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
  • Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
  • Serve!

Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1

SALMON WITH WATERCRESS SAUCE



Salmon with Watercress Sauce image

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

Yield Serves 8

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
1/2 cup finely chopped shallots
2 large bunches watercress, tough ends trimmed
1 1/2 cups whipping cream
8 8-ounces salmon fillets with skin
Additional watercress

Steps:

  • Melt butter in heavy large skillet over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add watercress and stir until wilted and still bright green, about 3 minutes. Add cream. Increase heat to high and bring to boil. Remove from heat. Puree hot sauce in blender until almost smooth. Transfer to heavy small saucepan. Season with salt and pepper. (Can be made 8 hours ahead. Refrigerate.)
  • Butter 2 steamer racks and place in 2 large saucepans over simmering water. Season salmon fillets with salt and pepper. Place salmon, skin side down, on steamer racks. Cover saucepans and steam until salmon is just opaque in center, about 10 minutes.
  • Whisk sauce over low heat to rewarm. Transfer salmon to platter. Spoon some of sauce over salmon. Garnish with additional watercress. Serve, passing remaining sauce separately.

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