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Salmon with Asparagus
Date added: August 27, 2008
- Servings: 4 change
- Calories per serving: 810
- Prep time: 10
- Cook time: 20
Ingredients
- 2 pound fresh asparagus
- 1 tbsp butter
- 1/2 tsp dried leaf basil
- 1 tbsp lemon juice
- 4 3/4-inch salmon steaks
- 1/2 cup mushrooms sliced
- 10 fluid ounce can cream of mushroom soup
- 1/2 cup milk
Recipe Method
1. Wash asparagus and break off tough ends. Put spears in a single layer in a large skillet and add 1/4 inch (0.5 cm) boiling water. Cover and cook until tender, 8 to 10 minutes. Drain and keep warm.
2. Combine 1/4 cup (60 ml) butter, basil and lemon juice in a small dish. Lay salmon steaks on greased boiler pan and brush with lemon-butter mixture. Put under hot broiler and broil until fish flakes easily with a fork, about 5 minutes a side.
3. Heat 1 tbsp (15 ml) butter in a small saucepan while asparagus and fish are cooking. Add mushrooms, and cook gently 3 minutes, stirring. Add soup and milk and heat.
4. Put asparagus and salmon on serving plates and spoon mushroom mixture over the asparagus.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 810 | 40% |
| Fat 44g | 67% |
| Cholesterol 254mg | 85% |
| Sodium 732mg | 31% |
| Carbohydrates 17g | 40% |
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