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Salmon-Wrapped Asparagus Recipe

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Salmon-Wrapped Asparagus Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Directions

In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles.
In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork.
Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles. Yield: 6 servings.

Nutritional Analysis: One serving (1 bundle with 1/3 cup sauce) equals 277 calories, 10 g fat (4 g saturated fat), 97 mg cholesterol, 710 mg sodium, 14 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1 fat.

Originally published as Salmon-Wrapped Asparagus in Light & Tasty April/May 2002, p42

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