Best 15 Wild Salmon Asparagus And Shiitakes In Parchment Recipes

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For a healthy and delicious meal, look no further than this recipe for wild salmon, asparagus, and shiitakes cooked in parchment. This simple yet flavorful dish is packed with nutrients and can be prepared in just a few easy steps. The wild salmon provides a rich source of omega-3 fatty acids, while the asparagus and shiitakes add color, texture, and essential vitamins and minerals. Cooking the ingredients in parchment helps to preserve their natural flavors and creates a moist, tender result.

Check out the recipes below so you can choose the best recipe for yourself!

WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT



Wild Salmon, Asparagus, and Shiitakes in Parchment image

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 8

8 ounces shiitake mushrooms, trimmed and thinly sliced
8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
Zest of 1 lemon, plus lemon wedges for serving
Coarse salt and freshly ground pepper
1/4 cup water
4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
  • Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
  • Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE



Fish Fillets in Parchment with Asparagus and Orange image

Provided by Molly Stevens

Categories     Fish     Bake     Low Carb     Quick & Easy     Low Cal     Low Sodium     Dinner     Cod     Halibut     Asparagus     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Steps:

  • Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
  • Bake fish packets 17 minutes. Slide packets onto plates and serve.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

SALT AND PEPPER SALMON WITH SHIITAKES AND LEEKS



Salt and Pepper Salmon with Shiitakes and Leeks image

Provided by Hans Rueffert

Time 21m

Yield 1 servings

Number Of Ingredients 7

8-ounce salmon fillet, pin bones removed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
6 tablespoons unsalted butter
3/4 cup sliced shiitake mushrooms, stems removed
1/4 cup sliced leeks, white portion only

Steps:

  • Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!)
  • In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper.
  • To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter.

WILD SALMON WITH ROSEMARY SWEET POTATOES AND LEMON ASPARAGUS



Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus image

Make and share this Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus recipe from Food.com.

Provided by HoosierBuckeye

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 small sweet potatoes
1 small yellow onion
2 tablespoons extra virgin olive oil
1 pinch sea salt
1 garlic clove, pressed
2 teaspoons dry mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh rosemary, chopped
1/2 lb fresh asparagus, trimmed
2 tablespoons lemon zest (from one lemon)
8 ounces salmon fillets, cut into two 4-ounce portions

Steps:

  • Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
  • Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
  • Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
  • Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
  • Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.

PARCHMENT SALMON PACKAGES WITH ASPARAGUS



Parchment Salmon Packages with Asparagus image

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.

Provided by Lizzie Mac

Categories     French Recipes

Time 23m

Yield 2

Number Of Ingredients 14

¼ cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
½ teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
  • Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
  • Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
  • Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
  • To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g

BROILED SALMON WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Broiled Salmon with Asparagus and Shiitake Mushrooms image

If using farmed salmon, broil it for 4 to 5 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 9

1/4 cup soy sauce
3 tablespoons fresh lemon juice, plus wedges for serving
3 tablespoons sugar
2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
1 bunch asparagus, trimmed and halved crosswise
12 ounces shiitake mushrooms, stems removed, halved if large
3 tablespoons safflower oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 3/4 inch thick), preferably wild

Steps:

  • Preheat broiler with rack 4 inches from heating element. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  • In a large straight-sided ovenproof skillet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  • Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges.

GREEK SHEET PAN SALMON AND ASPARAGUS



Greek Sheet Pan Salmon and Asparagus image

This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.

Provided by France C

Categories     Sheet Pan Dinners

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ pounds salmon fillet
½ teaspoon garlic salt
1 pound fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Greek seasoning
¼ cup crumbled feta cheese
2 tablespoons Kalamata olives, pitted and finely chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
  • Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
  • Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
  • Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 6.6 g, Cholesterol 114.5 mg, Fat 32.6 g, Fiber 2.6 g, Protein 38.8 g, SaturatedFat 7.6 g, Sodium 778.9 mg

PARCHMENT SALMON PACKAGES WITH ASPARAGUS



Parchment Salmon Packages with Asparagus image

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.

Provided by Lizzie Mac

Categories     French Recipes

Time 23m

Yield 2

Number Of Ingredients 14

¼ cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
½ teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
  • Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
  • Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
  • Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
  • To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g

PARCHMENT SALMON PACKAGES WITH ASPARAGUS



Parchment Salmon Packages with Asparagus image

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.

Provided by Lizzie Mac

Categories     French Recipes

Time 23m

Yield 2

Number Of Ingredients 14

¼ cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
½ teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
  • Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
  • Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
  • Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
  • To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g

PARCHMENT SALMON PACKAGES WITH ASPARAGUS



Parchment Salmon Packages with Asparagus image

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.

Provided by Lizzie Mac

Categories     French Recipes

Time 23m

Yield 2

Number Of Ingredients 14

¼ cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
½ teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
  • Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
  • Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
  • Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
  • To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g

STEAMED SALMON AND ASPARAGUS IN PARCHMENT



Steamed Salmon and Asparagus in Parchment image

Make and share this Steamed Salmon and Asparagus in Parchment recipe from Food.com.

Provided by faerielyn

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tiny new potatoes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
4 (6 ounce) salmon fillets
1 lb asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 tablespoons fresh tarragon leaves
1 tablespoon virgin olive oil
2 lemons, halved

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
  • 3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
  • 4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
  • Tip.
  • Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
  • Nutritional Information.
  • Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.

Nutrition Facts : Calories 453.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 92.7, Sodium 1048.8, Carbohydrate 35.9, Fiber 6.5, Sugar 4.8, Protein 41.2

FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE



Fish Fillets in Parchment With Asparagus & Orange image

This is a light and healthy recipe from Molly Stevens, printed in "Bon Appétit Magazine" (April 2008). In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets. Feel free to tweak it to your preferences (substituting dill for tarragon, adding some garlic, etc). I like to add orange zest for more flavour. Recipe uses 4 15x15-inch squares parchment paper.

Provided by blucoat

Categories     Lunch/Snacks

Time 32m

Yield 4 fillets

Number Of Ingredients 5

4 (5 -6 ounce) fish fillets (such as halibut or cod, each about 1 inch thick)
12 fresh tarragon leaves
1 -2 tablespoon butter, cut into 4 pieces
1 lb slender asparagus spear, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Steps:

  • Preheat oven to 400°F.
  • Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
  • Bake fish packets 17 minutes. Slide packets onto plates and serve.

POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE



Poached salmon & asparagus with wild garlic mayonnaise image

Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table

Provided by Sarah Cook

Categories     Dinner, Fish Course, Lunch, Main course

Time 1h

Number Of Ingredients 12

about 450g fat asparagus spears (after snapping off woody ends)
1 skinless side of salmon
2 unwaxed lemons , 1 zested and juiced
50g butter
cooked new potatoes , to serve
about 10 wild garlic leaves (optional)
3 large egg yolks
2 tsp English mustard
200ml sunflower oil
200ml rapeseed oil
1 tbsp white wine vinegar
white pepper , to taste

Steps:

  • For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
  • Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
  • Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
  • Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

Nutrition Facts : Calories 550 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS



Sauteed Asparagus With Shiitake Mushrooms image

I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com

Provided by Bev I Am

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces pencil thin fresh asparagus, trimmed
8 ounces fresh shiitake mushrooms, stems removed and sliced
1/4 cup unsalted butter
1/3 cup minced shallot (use onion if shallots are unavailable)
2 teaspoons ground ginger
1/2 teaspoon salt
black pepper
1/4 cup dry vermouth or 1/4 cup sherry wine
1 teaspoon orange zest, slices chopped

Steps:

  • Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
  • Melt the butter in wok& add the shallots& ginger.
  • Sauté until just tender.
  • Add the asparagus& mushrooms.
  • Season w/ salt& pepper& cook for 2 minutes.
  • Add the vermouth& cover.
  • Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
  • Cook 1 more minute.

Tips:

  • Choose fresh and high-quality ingredients. This will ensure that your dish is flavorful and delicious.
  • Prepare the vegetables and salmon in advance. This will save you time when you're ready to cook.
  • Use a parchment paper packet to cook the salmon and vegetables. This will help to keep them moist and prevent them from drying out.
  • Cook the salmon and vegetables until they are tender. The salmon should be cooked through but still flaky, and the vegetables should be tender-crisp.
  • Serve the salmon and vegetables immediately. They are best enjoyed hot out of the oven.

Conclusion:

This recipe for Wild Salmon, Asparagus, and Shiitakes in Parchment is a delicious and healthy way to cook salmon. The salmon is cooked through but still flaky, and the vegetables are tender-crisp. The parchment paper packet helps to keep the salmon and vegetables moist and flavorful. This dish is sure to be a hit with your family and friends.

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