Smoked Salmon Bbq Asparagus And Halloumi With Salsa Verde Recipes

GRILLED SALMON AND ASPARAGUS

Steps:

• Preheat the grill to medium high heat.
• Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.
• Place the salmon on the grill, skin side up. Add the asparagus to the grill. Cook 6-8 minutes, then carefully flip the salmon using a thin spatula. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill.
• To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

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.

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.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
• While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
• Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
• Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

SMOKED SALMON AND ASPARAGUS PUFFS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
• Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
• Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

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.

BBQ ASPARAGUS

Steps:

• Remove the woody ends from asparagus and wrap asparagus spears in foil with salt, pepper, butter and garlic. Cook in foil, on the barbecue for about 5-6 minutes and turn once if necessary.
• Open foil and serve the asparagus in foil cases with parmesan sprinkled on top (serve with more butter if preferred).

SMOKED SALMON, BBQ ASPARAGUS AND HALLOUMI WITH SALSA VERDE

Steps:

• Brush haloumi with oil and brown up on a hot plate until crust forms.
• Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect.
• For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth.
• Place haloumi on plate, top with rocket and asparagus.
• Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil.