Gently lay the salmon fillet into the oil, and sprinkle with 1
eat; add butter. Cook and stir asparagus in the melted butter, about
>Cut off ends of asparagus spears and divide into 4 portions
00b0F/220\u00b0C/Gas 7 and place a baking tray in
aucepan, bring vinegar and honey to a boil and cook until reduced
o a boil, add the asparagus and cook for 3 mins. Strain
o a boil. Add asparagus trimmings and boil for 10-15 mins
b>salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and
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.
>and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and
ntil hot.
Add chopped asparagus, onion and bell pepper. Cook 6
>Discard the onion, cloves and bay leaves, put the saffron
allions, garlic,ginger, salt and pepper in a large skillet
teamer insert into a saucepan and fill with water to just
230 degrees C).
Place asparagus and water in a covered, microwave
Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.
Drain salmon, reserving liquid.
Remove skin and bone.
Add enough milk to salmon juice to make 2 cups liquid.
Melt butter; blend in flour.
Add milk and salmon juice.
Cook until smooth and thick.
Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes.
Combine sauce, salmon, eggs and asparagus spears.
Place in shallow 11 x 7-inch baking dish.
Bake at 350\u00b0 for 30 minutes. Makes 4 servings.
Cook pasta as directed.
Stir-fry salmon and minced asparagus in the 1/4 cup butter.
Add parsley and cream.
Simmer over low heat 5 minutes, whisking in flour.
Add white pepper to taste. Place pasta on 4 serving plates; top with sauce and sprinkle with cheese.
In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
In a large skillet or pot melt butter.
Stir in vegetables and cook until tender.
Stir in smoked salmon and heat through.
Stir in cream and reduce by half, tossing all ingredients together.
Stir in cooked pasta and toss.
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture