Best Salmon Asparagus Tart Recipes

SALMON ASPARAGUS TART

Salmon Asparagus Tart image

One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup finely chopped onion
1/4 cup chopped sweet red or yellow pepper
2 tablespoons butter
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 cup half-and-half cream
1 teaspoon dill weed
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Steps:

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

SALMON & ASPARAGUS TART

Salmon & Asparagus Tart image

We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we've used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.

Provided by hello

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

180 g ground almonds
1 tablespoon flax seed
1 tablespoon coconut oil
1 egg
1 tablespoon water
1 teaspoon olive oil
2 salmon fillets
9 asparagus spears
100 g lentils
500 ml water
1/2 red onion
100 g spinach
30 g frozen peas
2 eggs
2 egg whites
75 g Greek yogurt
115 ml almond milk, unsweetened
1 tablespoon fresh dill
2 teaspoons Dijon mustard
1 teaspoon nutmeg
1 teaspoon black pepper
1/2 lemon, juice
1 teaspoon olive oil

Steps:

Preheat the oven to 170C/340°F.
Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
Bake in the oven for 15 minutes.
Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.

Nutrition Facts : Calories 323.8, Fat 20.1, SaturatedFat 3.9, Cholesterol 106.3, Sodium 133.7, Carbohydrate 11, Fiber 5.3, Sugar 2.2, Protein 26.9

SALMON & ASPARAGUS TART

Salmon & Asparagus Tart image

We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground...

Provided by Shy Strawberry

Categories Fish

Time 30m

Number Of Ingredients 25

Ingredients

FOR THE PASTRY BASE:
180 g ground almonds
1 Tbsp flax seed
1 Tbsp coconut oil
1 egg
1 Tbsp water
1 tsp olive oil
FOR THE FILLING:
2 salmon fillets
9 spears/75g asparagus
100 g lentils
500 ml water
1/2 red onion
100 g spinach
30 g frozen peas
2 eggs
2 egg whites
75 g greek yogurt
115 ml almond milk, unsweetened
1 Tbsp fresh dill
2 tsp dijon mustard
1 tsp nutmeg
1 tsp black pepper
zest from ½ lemon
1 tsp olive oil

Steps:

1. Preheat the oven to 170C/340F.
2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
3. Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
4. Bake in the oven for 15 minutes.
5. Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
6. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
7. Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
8. Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
9. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
10. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
11. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.