POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
- Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
- Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
- Position an oven rack in the second position from the top and preheat the oven to broil.
- Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
- Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
- Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
- Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.
CITRUS-TARRAGON ASPARAGUS SALAD
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. -Cheryl Magnuson, Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.
Nutrition Facts : Calories 148 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING
This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."
Provided by senseicheryl
Categories Vegetable
Time 35m
Yield 6 dishes of salad, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F
- Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
- Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
- Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3
CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS
Provided by Food Network
Time 35m
Number Of Ingredients 16
Steps:
- In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
- In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
- Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
- Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.
POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD
How to make Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
- Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
- Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
- Position an oven rack in the second position from the top and preheat the oven to broil.
- Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
- Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
- Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
- Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.
ASPARAGUS & CITRUS SALAD
Make and share this Asparagus & Citrus Salad recipe from Food.com.
Provided by quixoposto
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
- To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
- In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
- Crisp onion slices: Thinly slice onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
- Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.
Nutrition Facts : Calories 77, Fat 0.2, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 18.6, Fiber 3.5, Sugar 13.5, Protein 2.2
ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING
Steps:
- 1.Preheat oven to 450°F. 2.Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve. 3.Whisk lemon juice, orange juice, honey, mustard, and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl. 4.Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature. --------------------------------------------------------------------------------
CITRUS ASPARAGUS SALAD
Categories Vegetable
Number Of Ingredients 6
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-3 minutes. Drain and immediately place asparagus in ice water. Drain; pat dry and put in a bowl. In a small bowl, whisk the orange juice, oil, orange peel and lemon-pepper. Pour over asparagus; toss to coat. Yield: 4 servings.
CITRUS ASPARAGUS SALAD
Looking for a super-easy way to dress up fresh asparagus? This 6-ingredient salad goes together in no time and gives this delightful veggie a zippy citrus tang. -Marlene Mohr Cincinnati, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-3 minutes. Drain and immediately; place asparagus in ice water. Drain; pat dry and put in a bowl., In a small bowl, whisk the orange juice, oil, orange zest and lemon-pepper. Pour over asparagus; toss to coat.
Nutrition Facts : Calories 46 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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