Salmon Asparagus Tart Recipe

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Salmon Asparagus Tart Recipe
Salmon Asparagus Tart Recipe photo by Taste of Home
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Salmon Asparagus Tart Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 in the center comes out clean. Yield: 6 servings.
Originally published as Salmon Asparagus Tart in Taste of Home April/May 2001, p39

Nutritional Facts

1 slice: 557 calories, 44g fat (18g saturated fat), 184mg cholesterol, 730mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 31g protein.

  • 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
  1. 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.
  2. 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 in the center comes out clean. Yield: 6 servings.
Originally published as Salmon Asparagus Tart in Taste of Home April/May 2001, p39

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Reviews forSalmon Asparagus Tart

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MY REVIEW
vewebber58 User ID: 998755 92700
Reviewed Mar. 19, 2012

"Very good! I made it for a friend who is on a low carbohydrate diet, and he said it was delicious. Making it into a quiche by putting it in a pie shell sounds good too, but of course that would add more carbs......but I'll keep that in mind for the when I make it again. Great recipe!"

MY REVIEW
misscleocat User ID: 257578 35553
Reviewed Mar. 17, 2010

"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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