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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."
  • 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

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.
Nutrition Facts
1 each: 277 calories, 10g fat (4g saturated fat), 97mg cholesterol, 710mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1 fat.

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