Salmon, Chilled Asparagus Cream and Warm Olive Relish
- Ready In:
- 45mins
- Ingredients:
- 26
- Yields:
-
4 Individual Servings
- Serves:
- 4
ingredients
-
Salmon
- 24 ounces salmon fillets (1 per person)
- 1 tablespoon olive oil
- 1 lemon, cut in slices
- salt
- pepper
-
Olive Relish
- 1⁄4 cup green olives, chopped fine
- 1⁄4 cup kalamata olive, chopped fine (black olives are fine for this, 1 - 4oz can of pre-chopped is just about 1/4 cup which works great)
- 1⁄4 cup celery, chopped fine
- 1⁄4 cup shallot, chopped fine
- 1 teaspoon capers
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1⁄4 cup fresh parsley, chopped fine
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon dried oregano
- salt (go light, olives and capers are salty)
- pepper
-
Asparagus Cream
- 1 lb asparagus, steamed until soft (I like 1 lb for 4 people, more or less depending on the serving size you want)
- 2 scallions, rough chopped
- 8 ounces sour cream (no NO fat, low fat will work ok)
- 2 tablespoons milk
- 1⁄2 teaspoon lemon juice
- 1 teaspoon prepared horseradish sauce (more or less to taste)
- 1 teaspoon fresh dill
- salt
- pepper
directions
- Asparagus Cream -- Make Ahead! I steamed my asparagus right in the microwave in a small microwavable bowl with just a little water and covered saran wrap. About 4 minutes until soft. I used most of the top 1/2 of the asparagus avoiding the bottom tough part. Remove once it is tender and let cool.
- Once cool, add the asparagus, sour cream, scallions, milk, horseradish sauce, dill, lemon juice, salt and pepper to a small food processor and puree until you have a smooth creamy sauce. Remove to a small bowl, cover well with plastic wrap and refrigerate until later. You want to serve this chilled.
- Olive Relish -- Make Ahead! Mix the olives, shallot, celery, capers, parsley, garlic, oregano, olive oil, salt and pepper. Mix well and set to the side. This will be reheated to serve warm with the salmon.
- Salmon -- Before cooking the salmon, you will want to bring it to room temperature on the counter. Now, I love to bake mine in the oven for this dish as I make my side dishes (roasted pesto new potatoes and grape tomatoes at the same time). You can also pan sear or grill - either inside or out if you want.
- Place on either parchment paper or foil on a baking sheet and drizzle with olive oil, salt and pepper and then top each salmon with 2 lemon slices. Bake in a oven at 425 degrees for 15-20 minutes until lightly flaky. You want it firm to the touch but you don't want to over cook it. Completely tender, pink and flaky all the way through. If you have very thin ends, just tuck them under before you cook them - that way they don't get overdone as the thicker parts cook. Remove and cover for a few minutes while you finish up the rest of your meal.
- Relish -- I just heat the relish in the microwave. Thirty (30) seconds on medium heat and then another 30 until warm. Doesn't need to be hot - just warm.
- Serving -- Serve the salmon (you can remove the lemon slices off to the side) with a spoon of the asparagus cream and then topped with the warm olive relish.
- I love the pesto potatoes and grape tomatoes on the side, but make whatever sides you like best. ENJOY!
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>