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Salmon with asparagus and mushrooms


The salmon is salted and peppered. Cook in a pan with a little olive oil for 5 minutes on each side, until it becomes opaque and is completely cooked.

Place the asparagus on a grill pan and cook on all sides until lightly browned. Pour the lemon juice and shake the grill so that the asparagus is covered by the juice. Remove to a plate.

Cook the tomatoes on the grill until soft.

Fry the mushrooms in a little butter until all the water evaporates. Salt, pepper and add balsamic vinegar. Keep on the fire for another 2-3 minutes.

Serve the salmon with asparagus, mushrooms and tomatoes.


Salmon with asparagus and mushrooms - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.

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Children's culinary preferences are formed from childhood. If you have a little more free time in one evening, you can try a tasty recipe: beef steak with asparagus, whose preparation is easy and healthy.

Ingredients for asparagus beef steak:

1.5 kilograms of beef
800 grams of asparagus
2 medium onions
2 carrots
1 clove of garlic
rosemary
thyme
olive oil
sea ​​salt
freshly ground black pepper
lemon juice

6 steps to prepare beef steak with asparagus:

1. Refrigerate the beef for 30 minutes. Meanwhile, heat the oven to 240 ° C / stage 9 on gas.

2. Vegetables (carrots, onions, garlic) do not necessarily need to be cleaned. Wash them well and cut them into large pieces, then put them together with the herbs in the middle of a roasting pan and sprinkle them with olive oil.

3. Remove the meat from the fridge, sprinkle it with olive oil and season with salt and pepper to taste. We are going to put the meat on the vegetables.

4. Place the tray with the ingredients in the oven and reduce the heat to 200 ° C / stage 6 on the gas. Leave for an hour for a steak of cooked beef medium (appropriate). If you prefer steak medium rare, remove 5-10 minutes earlier, and for a steak well done (well done), leave it for another 10-15 minutes.

5. When the meat is cooked to your liking, remove the tray from the oven and transfer the beef to a mincer for 15 minutes. Cover with a layer of foil and a kitchen towel while you cook the asparagus.

6. Wash the asparagus and cut off their heads. Heat a large skillet and place the asparagus until golden brown on all sides. As soon as it is ready, we put it on 4 plates and sprinkle it with lemon juice and olive oil. Season with sea salt and freshly ground black pepper to taste, and optionally you can grate a little Parmesan cheese on top, and serve with the beef steak.


Salmon with asparagus and mushrooms - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.

Greetings!

First of all, we want to thank you for using our platform. We are glad that we were able to help you use the cooker with pleasure.

The Romanian distributor of the multifunctional cooking appliance wanted this content to be unavailable to you, so we had to make these changes. Interests and explanations are superfluous, we just regret that we can no longer help you.

Therefore, we are sorry to inform you that the information you are looking for is no longer available.

If the information on our platform has been useful to you so far, we consider that we have achieved our goal. As much as possible. Thank you very much for your interest and for being with us all this time.

Subscribe to our newsletter! You will receive news, prescription, quick menus, information for your health!


Salmon with asparagus in dough crust

Although I am very new to this community of culinary bloggers, I had the honor of being invited to participate in the #horecaXperience & # 8211 Next Level Blogging campaign, through which the Romanian-Belgian Training Center Horeca School , in partnership with the project Gourmet Connection and Desertonline.ro marks the & # 8220Cheap Art Month & # 8221, as it was designated worldwide in July.

During this campaign, each culinary blogger is invited to post two recipes (one for salty and one for dessert), at the end the jury will evaluate them according to the quality and originality of the dish, the quality of photos, the quality of the presentation (plating), techniques cooking used and the personal motivation of each.

Personally, I really appreciate the bloggers and their dishes already entered in the contest and, with great emotion, as far as I know, I will try to live up to the requirements of this campaign.

Why did I accept this challenge, even though I feel like I'm just starting out? What determined me to have the courage and to present some products that will be analyzed by the critical eyes of some professionals in the field?

Those who know me, friends and relatives, know about me that I am a reserved person, shy, attentive and sensitive to the opinions and moods of others. However, I accepted the challenge because I really want to be able to attend Horeca School courses (I know the high standards of this school on Olguța Iliescu's blog).

Those who know me can confirm that I am not an egocentric or ungenerous person. I say that out loud. However, if I win any of the prizes at stake, I intend to take those courses in person, because, unfortunately, for a long time to come I will not be able to do this on my own, raising the child. consuming all our resources at this time.

But I hope that, in time, through this passion of mine, I will offer my family more than I could offer so far, and a specialized course is an absolutely necessary step.

For the salty recipe, I chose to prepare salmon with asparagus in dough crust, which I seasoned with a Dutch sauce.

Ingredients

  • a salmon fillet of about 600 grams
  • 500 grams of asparagus
  • 40 ml liquid cooking cream 15% fat
  • 3 tablespoons chopped dill
  • peel of a lemon
  • 2 sheets of puff pastry (450 grams)
  • 1 beaten egg

Preparation

Preheat the oven to 230 degrees Celsius.

We clean the salmon fillet from the skin and bones.

In a saucepan, put water and salt to boil. When the water boils, add the asparagus and cook for 3-5 minutes, until it softens a little, but remains crispy.

Using a spatula, remove the asparagus in a bowl with cold water and ice (to keep the color of the asparagus as green as possible).

After 2 minutes, take it out, let it drain well.

We use a part of the asparagus to fill the preparation, and a part for the asparagus puree (about a quarter of the amount of asparagus).

To orient ourselves more easily, we can arrange the asparagus sticks above the salmon fillet, so we will see exactly what we need.

What we have left we use for the asparagus puree.

Preparation of asparagus puree

Finely chop the asparagus that I stopped for the puree and pass it through the blender.

Add liquid cream (40 ml), chopped dill, lemon peel, salt and pepper to taste.

Mix very well and set the bowl aside.

Assembly

In a tray lined with baking paper, place a sheet of dough and grease it with beaten egg.

Place the salmon fillet well buffered with water on the sheet, sprinkle with salt and pepper.

Grease the entire surface of the salmon fillet with the asparagus puree, and place the asparagus stalks on top of it.

Cover the fillet with the other sheet of dough, seal the edges well, press them with a fork, and cut the excess dough, taking care to leave an edge of about 1-1.5 cm.

Grease the dough with beaten egg, prick with a fork in several places to allow the steam to come out.

Put the pan in the oven on the middle step and bake until golden brown, about 20 minutes.

When ready, take the tray out of the oven and let it cool a little before serving.

For the garnish I used 5-6 asparagus stalks, which I scalded for 2 minutes, I took them out in ice water, then I let them drain. I tamponed the excess water well, then I put them on the hot grill for 2-3 minutes on both sides.

The Dutch sauce recipe is inspiring Jamie Oliver and is prepared as follows:

Dutch sauce ingredient

  • 2 yolks
  • 100 g melted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • optional little wine vinegar.

Prepare Dutch sauce

Mix the yolks with the mustard and lemon juice. Place the bowl on the steam bath and gradually add the melted butter, taking care to mix well every time you add butter.

It is advisable to have 1 ice cube at hand, in case the sauce seems to be cut.

After we finish adding the butter, we will get a well-bound, creamy and very tasty sauce.

Optionally we can add a drop of wine vinegar.

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

[photo title = & # 8221 Have you tried this recipe? & # 8221]

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Salmon with mushrooms and asparagus

Salmon with mushrooms and asparagus from: butter, salmon fillets, mushrooms, asparagus, coconut milk, noodles, salt, pepper, red pepper and black sesame seeds.

Ingredient:

  • 2 tablespoons butter
  • 2 pieces of salmon fillets
  • 2 cups of mushrooms
  • 1/2 bunch of asparagus
  • 1 can of coconut milk
  • 1 pinch of noodles
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tablespoons chopped red pepper
  • 1 teaspoon black sesame seeds for garnish (optional)

Method of preparation:

Melt the butter in a pan over high heat. Add the salmon fillets, season with salt and pepper. Cook for 3-4 minutes on each side. Remove from pan and cover to keep warm.

In the pan add the mushrooms, peppers and asparagus cut into suitable pieces and sauté for about 3 minutes. Season with salt and pepper to taste.

Meanwhile, boil noodles in coconut milk for about 3 minutes. Drain the coconut milk and transfer the noodles to the trays. Serve the salmon with mushrooms and asparagus on a bed of noodles.

Garnish with black sesame seeds and add salt and pepper to taste.


  • a bag of frozen mixed mushrooms
  • a cup of rice
  • a medium onion
  • a spoonful of inactive yeast
  • olive oil
  • vegeta, homemade
  • asparagus
  • lemon (for juice).

Step 1: I put the mushrooms in the pan over medium heat.

Step 2: When water started to come out of them, I put it on medium heat and added the onion, finely chopped. I hardened them in my own juice until the water dropped.

Step 3: I added a cup of rice (250g) and left it on the fire for about 2 minutes.

Step 4: Separately, I made 1l of soup & # 8211 boiled water and put 2 tablespoons of homemade vegeta.

Step 5: I added water over the rice and let it simmer, stirring occasionally.

Step 6: When the rice swelled, I turned off the heat and put about 3 tablespoons of olive oil, mixed and served with 1 tablespoon of inactive yeast on top.

Step 7: I made steamed asparagus.

Serving Boiled rice with mushrooms and asparagus:

The prepared rice, with 1 tablespoon of inactive yeast on top and steamed asparagus, all seasoned with a tablespoon of olive oil and lemon juice.


Baked salmon (en croute) with asparagus and Dutch sauce

Baked salmon (en croute) with asparagus and Dutch sauce. Baked salmon recipe in puff pastry crust. Puff pastry rolls filled with salmon and asparagus. May, asparagus month. The first idea was a & # 8222somon Wellington & # 8222. I had 2 fillets of fresh salmon at hand and I kept thinking how to prepare them. Quickly inspecting the refrigerator I found a sheet of puff pastry.

So, in spring, with asparagus and chives (Schnittlauch, cepsoara). And with a Dutch sauce more acidic than usual (to cut more salmon fat).

You can find it here homemade puff pastry recipe. If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).

I immediately realized that it will be a tasty, quick and elegant dish. I will definitely do it again at a future festive meal. What else can be used to replace salmon? With strips-sticks of sirloin pork or poultry breast (I think it would go well with duck and maybe too dry with chicken). What about asparagus? I thought of replacing it with bean pods or green peas or zucchini sticks. I will definitely try these options too!

In the version below I made larger portions because it was a lunch. I'm also thinking of doing the & # 8222mini & # 8221 version, as big as a finger, as an amuse-bouche (starter).


Put the couscous in a bowl, pour boiling water on top, enough to cover it and set it aside to absorb the water, about 3 minutes.

During this time, cut the salmon wide, sprinkle it with lemon juice and season to taste with salt and pepper.

Heat the non-stick pan and place the salmon fillets. Add the chopped zucchini sticks on top of the salmon pieces, the previously washed asparagus tips, and the finely chopped hot pepper. Let it cook for 2 minutes, fry.

Mix the couscous with the chopped tomatoes in larger pieces, lemon juice, 4 tablespoons of olive oil and chopped coriander.

Remove the salmon pieces from the pan, and next to the remaining vegetables, add the couscous and mix well, then add the fish pieces again for 1 minute, over high heat. Put everything on a plate and the meal is ready!


Grilled tuna with asparagus and mushrooms - for a warm weekend

  • Grilled tuna with asparagus and mushrooms (Maria Matyiku / Epoch Times) Grilled tuna with asparagus and mushrooms
  • Grilled tuna with asparagus and mushrooms (Maria Matyiku / Epoch Times) Grilled tuna with asparagus and mushrooms
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Asparagus and mushrooms steam for 2-3 minutes (Maria Matyiku / Epoch Times) Asparagus and mushrooms steam for 2-3 minutes
  • Grease the tuna with oil, then season with salt, pepper and sprinkle with a mixture of herbs (Maria Matyiku / Epoch Times) Grease the tuna with oil, then season with salt, pepper and sprinkle with a mixture of herbs aromatic
  • Grilled tuna (Maria Matyiku / Epoch Times) Grilled tuna
  • Finely chopped mushrooms, green garlic, parsley and larch mix with oil, balsamic vinegar and salt (Maria Matyiku / Epoch Times) Finely chopped mushrooms, green garlic, parsley and larch mix with oil, balsamic vinegar and salt
  • Good appetite! (Maria Matyiku / Epoch Times) Enjoy!

Photo gallery on the original page of Epoch Times Romania.

Fresh grilled tuna is a light and very appetizing food that does not require much time in the kitchen. Depending on the season, in summer it can be prepared outside on the grill, and in the cold period, indoors, on a thick and well-heated hob.
Asparagus, combined with mushrooms and greens, is a garnish full of flavor, which can honor any steak.

Ingredient:

2-3 tuna fillets about 2.5 cm thick (fresh or frozen),
A few tablespoons of oil,
Salt, pepper to taste,
½ teaspoon of aromatic herbs,
6-7 cherry tomatoes (optional)

450 -500 g asparagus,
200 g mushrooms,
A few sprigs of green parsley,
A few larch leaves,
A piece of green garlic,
2 tablespoons oil,
100 g of balsamic vinegar

Preparation:

Start with the preparation of the fish first: if the tuna has been frozen, thaw it and bring it to room temperature.

The fish is washed with cold water, then swabbed well with a paper towel or gauze. Grease the tuna pieces well with oil, salt and pepper on both sides, then sprinkle with a mixture of aromatic herbs. Set aside to marinate at room temperature for 30 minutes.

The tuna is prepared on the grill over medium to high heat. The fillets are kept on one side for about 2 minutes, then they are turned and left for another minute. Then turn to the other side and continue to cool, but not more than 2 minutes. If they are kept too long, the meat becomes dry and hardens. After removing the pieces of fish, cover and set aside for a few minutes.

Bake the small tomatoes on the grill, then set them aside.

Steam the asparagus and mushrooms for 2-3 minutes. To maintain its green color, the boiled asparagus is placed immediately after boiling in a bowl of cold water (or ice cubes). After it has cooled, drain the water well. Pour half of the balsamic vinegar over it and set aside to marinate for a few minutes.

Keep a few boiled mushrooms for garnish, and cut the rest into small pieces.

In a smaller bowl, the chopped mushrooms, green garlic, finely chopped parsley and larch are mixed with oil, the rest of the balsamic vinegar and salt to taste.

Arrange the asparagus on plates, then pour the mushroom mixture with greens like a cord over the asparagus. Put the tuna pieces and garnish with 2-3 ripe tomatoes, the boiled mushrooms set aside and a few lettuce leaves. Serve while the fish is hot. We wish you good luck!


Video: Norský losos s pečenými brambůrky na grilu Catler GR8010 (November 2021).