Salmon Wrapped Asparagus in Sauce

September 15, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish, Supper

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Salmon Wrapped asparagus in sauce – This elite, extragant looking, salmon and asparagus recipe is just phenomenal! Fresh salmon fillets are wrapped around the distinctive, dark green asparagus, then covered in a creamy, homemade sauce, recipe included, for an out of this world flavor. A great fish and vegetable recipe when entertaining as it presents very well.

Prep Time: 15 mins
Cook Time: 10 mins
Servings: 6
Main Ingredient: asparagus, Salmon

Ingredients to make Salmon Wrapped asparagus in Sauce

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 or stick margarine
1 teaspoon olive or canola oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Directions to make Salmon Wrapped asparagus in Sauce

Step 1:In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Reduce heat; cover and simmer for 2 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.

Step 2:In a large skillet, bring 1-1/2 cups water, wine or broth, 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.

Step 3:Meanwhile, for sauce, in a skillet, saute mushrooms and green onions in butter and oil until tender. Stir in 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 over bundles.

Image Source: mastermaq

Tags: Asparagus, Butter, Chives, fish, Flour, Green Onion, Lunch, Milk, Mushroom, Quick, Salmon, Seafood, Simple, Skillet, Stove Top, Veg