Salmon Asparagus Tart Recipe

Salmon Asparagus Tart RecipePhoto by: Taste of Home Salmon Asparagus Tart Recipe Rating 5

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One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. —Abby Crawford Corvallis, Oregon

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Salmon Asparagus Tart Recipe
  • Prep: 20 min. Bake: 25 min.
  • Yield: 6 Servings
    •
20 35 55

Ingredients

  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped sweet red or yellow pepper
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside.
  • In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 557 calories, 44 g fat (18 g saturated fat), 184 mg cholesterol, 730 mg sodium, 7 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Salmon Asparagus Tart in Taste of Home April/May 2001, p39

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Reviews for Salmon Asparagus Tart (1)

Salmon Asparagus Tart Recipe

Salmon Asparagus Tart

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Reviewed on Mar. 17, 2010 by misscleocat

This recipe is awesome. I did make a pie crust and turned into a quiche and also used a little spicy brown mustard to spread on the pie crust before filling with the salmon mixture. This recipe comes out silky and creamy. I am glad that I tried it.

 
 
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