SALMON & ASPARAGUS TART
We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground...
Provided by Shy Strawberry
Categories Fish
Time 30m
Number Of Ingredients 25
Steps:
- 1. Preheat the oven to 170C/340F.
- 2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- 3. Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- 4. Bake in the oven for 15 minutes.
- 5. Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- 6. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- 7. Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- 8. Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- 9. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- 10. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- 11. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER
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
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.
ASPARAGUS & SALMON SUPPER
A sophisticated salmon dish that's super fast to prepare
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
- While everything's steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.
Nutrition Facts : Calories 565 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 2 milligram of sodium
SALMON AND ASPARAGUS TARTS
Good hot or cold. The recipe uses five small tarts or use a pre-baked pie shell. Although the recipe doesn't specify, I bake it at 180C.
Provided by Sherrie-pie
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Line 5 individual tart tins with pastry, prick with a fork and bake blind for 15 minutes.
- Flake the fish.
- Microwave the asparagus for 3 1/2 minutes, or poach in a little water for 5 minutes, until tender. Cut into inch long pieces.
- Beat the eggs and cream together with the salt and pper. Divide the salmon and asparagus between the pastry cases and carefully pour in the egg mixture. Place in the oven and bake for a further 30 minutes until the egg mixture is firm and slightly golden.
- If using the pre baked shell, bake for 35 - 40 minutes or until firm in the middle.
Nutrition Facts : Calories 458.7, Fat 30.5, SaturatedFat 9.1, Cholesterol 150, Sodium 426, Carbohydrate 33.1, Fiber 2.8, Sugar 0.5, Protein 12.8
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SALMON & ASPARAGUS TART
We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we've used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.
Provided by hello
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 170C/340°F.
- Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- Bake in the oven for 15 minutes.
- Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
Nutrition Facts : Calories 323.8, Fat 20.1, SaturatedFat 3.9, Cholesterol 106.3, Sodium 133.7, Carbohydrate 11, Fiber 5.3, Sugar 2.2, Protein 26.9
SALMON & SPINACH TART
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
More about "salmon and asparagus tarts recipes"
CREAMY SALMON AND ASPARAGUS TART | TART RECIPES
From realfood.tesco.com
5/5 (36)Category LunchCuisine GlobalTotal Time 30 mins
HOT-SMOKED SALMON AND ASPARAGUS TART RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 35 minsCategory April Seasonal RecipesCalories 602 per serving
BAKED SALMON AND ASPARAGUS WITH HERB BUTTER
From ricardocuisine.com
5/5 (99)Category Main DishesServings 4Total Time 30 mins
SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER …
From eatingwell.com
ASPARAGUS TART: A PERFECT AND TASTY SIDE DISH FOR …
From cookist.com
ONE-PAN SALMON ASPARAGUS RECIPE (VIDEO)
From natashaskitchen.com
BAKED SALMON IN FOIL RECIPE WITH ASPARAGUS AND GARLIC …
From eatwell101.com
RECIPE FOR ASPARAGUS AND SMOKED SALMON TART
From lemonsforlulu.com
SMOKED SALMON-ASPARAGUS TARTS - BAKE FROM SCRATCH
From bakefromscratch.com
SALMON AND ASPARAGUS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
31 ASPARAGUS RECIPES | OLIVEMAGAZINE
From olivemagazine.com
SALMON AND ASPARAGUS - 17 RECIPES | WOOLWORTHS
From woolworths.com.au
SCOTTISH SMOKED SALMON AND ASPARAGUS TART - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
SALMON AND ASPARAGUS QUICHE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SALMON AND WATERCRESS TART RECIPE - BBC FOOD
From bbc.co.uk
ASPARAGUS AND SALMON TART RECIPE - THE TELEGRAPH
From telegraph.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love