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Salmon-Wrapped Asparagus

Salmon-Wrapped Asparagus
"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."
6 ServingsPrep/Total Time: 25 min.

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
© Taste of Home 2012

2 of 2

Salmon-Wrapped Asparagus (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012