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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup 2% milk |
1 tablespoon minced chives |
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.
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