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Salmon and Asparagus with Walnut Vinaigrette
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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4 salmon fillets
3/4 lb. asparagus,trimmed
1 1/3 lb. small red potatoes (washed and cut in quarters)
1 c. low fat honey dijon vinaigrette
1/2 c. finely chopped walnuts
What to do:
1. In a three tier bamboo steamer, place the salmon in one basket, the potatoes in another and the asparagus in the third. Set over boiling water and steam for 15 min.
2. While dinner is steaming, combine the dijon vinaigrette and nuts in a saucepan over medium heat. Stir to blend and heat until hot but not boiling.
3. Serve warm sauce with the dinner, to be drizzle over the salmon, potatoes and asparagus.
Serve with:
Warmed whole wheat rolls and frozen eclairs for dessert.
Wine pairings:
Pinot Noir, Chardonnay, Beaujolais
Nutritional information:
Calories: 500;   Total Fat: 17g;   Saturated Fat: 2g;   Cholesterol: 49mg;   Total Carbs: 55g;   Fiber: 5g;   Protein: 32g;   Sodium: 346mg;  
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