Dilled Salmon with Asparagus
Makes 4 servings
1-1/2 pounds fresh asparagus or1 package (10 ounces) frozen asparagus
2 tbsp. soft tub margarine
2 tsp. lemon juice, fresh if possible
2 tsp. fresh dill, snipped; or 1 tsp. dried; divided
Vegetable cooking spray
4 fresh salmon steaks (6 ounces each), 3/4 inch thick
Rinse asparagus and cut off the tough bottom portion of the stalks. Steam fresh asparagus in a vegetable steamer in a covered sauce pan, or cook in boiling water in a saucepan until just tender, about 5 minutes. If using frozen, simply defrost.
In a small saucepan, melt margarine. Add lemon juice and 1/2 of the dill, reserving the rest for garnish.
Coat broiler or grill with vegetable spray. Place the salmon steaks, evenly spaced, on a broiler pan in oven or on the grill over medium-hot coals. Brush 1/2 of the lemon-margarine mixture on the salmon steaks. Broil about 6 inches from the heat source for 5 minutes. Turn, baste with the remaining 1/2 of the mixture and broil for 5-6 more minutes, or until the salmon meat flakes. Remove salmon to warmed plates. Put asparagus stalks over the salmon and sprinkle lightly with remaining dill.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006