Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth.
- 2 tbsp. butter
- 1 clove garlic, minced
- 2 lb. asparagus, ends trimmed, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon dried chopped onions ( 1/4 cup fresh yellow onions)
- 2 c. chicken broth
- 1/2 c. 2% milk ( original recipe calls for heavy cream)
- Freshly chopped green onions
- In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. If using freshly chopped onions, add in with the asparagus, otherwise dried product is mixed in with broth.
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
- Using an immersion or regular blender, puree soup.
- Stir in cream, then warm over low heat. Season with salt and pepper to taste.
- Garnish with green onions
One of my pandemic purchases was an Aerogarden, so I could grow a few of my own herbs that I use frequently from time to time. If only it included cilantro..a girl can dream. The Aerogarden grows enormous amounts of basil, so I have been experimenting with homemade pesto. Harvest – Indoor Garden w/ LED Grow Light – AeroGarden
Last night, I didn’t have a full two-cup growth of basil, but it was enough to make for a salmon recipe. I halved the recipe below for pesto.
I served Salmon over a bed of Near East Garlic & Olive Oil Couscous Garlic & Olive Oil | Neareast.com
- 4-5 Salmon Fillets
- 1 tablespoon olive oil
- 3/4 to 1 cup pesto (see homemade recipe below)
- 1 tomato, thinly sliced
- Kosher Salt
- Cracked Pepper
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese ( I used Kraft)
- ½ cup olive oil
- ¼ cup pine nuts
- 1/4 teaspoon kosher salt
- To prepare pesto. If using pre-prepared, skip step. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Set aside
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Gently spread pesto sauce over each fillet.
- Place tomatoes slices on each fillet
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
- Crack fresh pepper and kosher salt over cooked tomatoes to taste
We keep modified kosher in our home and lifestyle, so we don’t eat shellfish. I have modified this Maryland Crab Cake recipe to accommodate canned salmon, but am sharing the link to the original recipe which I am sure is delicious. Classic Maryland Crab Cakes Recipe – Recipe – FineCooking
Highly recommend those of you in Dallas purchase one of the tarter or aioli sauces from TJ’s Fish Market as a dipping sauce for these. TJ’s Seafood Market – Fresh Seafood Market and Restaurant in Dallas, TX
I always serve these with a side of rice and a green veggie.
- Two (2) 14.75 ounce canned Salmon
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon dried chopped onions
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 3/4 cup plain breadcrumbs (panko for gluten free)
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- Drain the salmon if necessary, and pick through it for bones ( if you get the brand that is all natural. Some cans come deboned). Put the salmon in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, spices, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
- Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose
- Shape the salmon mixture into 8-12 cakes about 1 to 1.5 inches thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (6 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- Serve with garlic aioli or tarter sauce