Salmon-Wrapped Asparagus Recipe

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"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Salmon-Wrapped Asparagus in Light & Tasty April/May 2002, p42

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Salmon-Wrapped Asparagus

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MY REVIEW
Reviewed Jul. 5, 2012

"This tasted really good but my bundles didn't come out looking very good but it was my first time at making something like this. It was tedious for me to make and I would only try this again for a special dinner event (and buy salmon that is already thin sliced?)."

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