Mustard Salmon with Asparagus

Check out these recipes for salmon fillets images:

Mustard Salmon with Asparagus


Image by sweet mustache
The recipe is from this cookbook. The salmon wasn’t one of my favorites, but I liked the asparagus and potatoes. My wife loved the salmon and asparagus.

1/4 cup minced fresh dillweed
1/4 cup Dijon mustard
3 tbs brown sugar
3 tbs water
1 tbs olive oil
1 lb potatoes cut into 1/4-inch slices
4 (4 oz) salmon fillets
1 lb fresh asparagus

Combine first 5 ingredients in a small bowl; sitr well. Combine 2 tbs of the dillweed mixture and the potatoes in a 13×9 inch baking dish; toss well. Spread the potatoes in a single layer. Bake, uncovered at 350 F for 20 minutes.

Push potatoes to one side of dish and put the fish in the center of the dish. Sprinkle with 6 tbs of the dillweed mixture (3/8 cup).

Snap of tough ends of the asparagus and arrange over the potatoes. Sprinkle with the rest of the dillweed mixture. Cover and bake at 350 F for 30 minutes or until the fish is done.

We used a couple of baking potatoes instead of read potatoes so they weren’t quite done to our liking. Otherwise everything else was good or at least fair, depending if you’re talking to me or my wife.

Salmon & Prawns in Spicy Broth


Image by nettsu
I saw this recipe in an email and it actually piqued my interest. I was going to do it with a chicken breast for myself as I’m not a fan of salmon when it’s cooked – but I did take the salmon route…

Ingredients (serves 4)
2 tbs sunflower oil
2 tbs laksa paste
400ml can coconut milk
1/2 cup (125ml) chicken stock
1 tbs brown sugar
4 kaffir lime leaves (see note)
4 x 125g salmon fillets
400g cooked prawns, peeled (tails intact), deveined
2 tbs lime juice
2 tbs fish sauce
100g snow peas, blanched in boiling water for 2 minutes, drained
Coriander leaves, to garnish

Method
Heat 1 tbs oil in a wok or large, deep frypan over medium-high heat. Add paste and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.
Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.
Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.
My Notes:
I ended up having to use kaffir lime leaves from a jar as my supermarket didn’t have any fresh ones.
I was a bit so-so about this… Larry liked it but to me there just seemed to be something not quite right – maybe I should have done it as a proper laksa…
I decided to serve it with rice as I think it needed something extra rather than just the broth.
I also removed the tails from the prawns as Larry hates it when it I leave the tails on.

Preparing the salmon en croûte


Image by missy & the universe
For the recipe, go to my blog here.

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