Page 22 - Florida Sentinel 4-1-16 Edition

Recipes
from tonia turner
Diffuse the flavors of salmon and asparagus this Spring. Add a little zing with lemony desserts and top it all off with a fruity spritzer for an awesome lunch or dinner delight!
Spring Salmon & Vegetable Salad
1⁄2 pound fresh asparagus
1 cup sugar snap peas
11⁄4 pounds skinless salmon fillets, cut into 2-inch chunks
1⁄2 teaspoon table salt
1⁄4 teaspoon black pepper
6 cups chopped romaine lettuce hearts
1⁄2 cup uncooked shelled fresh or frozen edamame, thawed
1⁄4 cup sliced radishes
Creamy Herb Dressing
DIRECTIONS: Preheat broiler with oven rack 6 inches from heat.
Snap off tough ends of asparagus. Cut asparagus into 1- inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired de- gree of doneness.
Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.
Asparagus & Salmon Spring Rolls
Spring Rolls
24 thick or 36 thin asparagus spears (2 pounds) 2 3-4 ounce packages smoked wild salmon
12 8” rice-paper wrappers (see Notes)
1 ripe avocado, cut into 24 slices
1 cup shredded carrot
1⁄2 cup each chopped fresh basil and mint
Dipping Sauce
1/3 cup reduced-sodium soy sauce
2 tablespoons each orange, lemon and mirin juice 1⁄4 teaspoon crushed red pepper, or more to taste
DIRECTIONS: To Prepare Spring Rolls: Bring 1
inch of water to a boil in a large skillet. Trim asparagus
spears to no longer than 6 inches; add to the boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6 inches each.
Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tablespoon shredded carrot and about 2 teaspoons each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
To Prepare Dipping Sauce: Whisk soy sauce, orange juice, lemon juice, mirin and crushed red pepper in a small serving bowl. Serve the rolls with the sauce.
Salmon Burgers With Green Goddess Sauce
1 pound salmon fillet, preferably wild Pacific, skinned 2 tablespoons each finely chopped red onion,
scallion and chopped fresh cilantro
1⁄2 teaspoon finely chopped peeled fresh ginger 1⁄4 teaspoon kosher or sea salt, plus a pinch,
divided
1/8 teaspoon freshly ground pepper, plus
more to taste
3 tablespoons low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 anchovy fillet, rinsed and finely chopped
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh parsley
1 teaspoon capers, rinsed and finely chopped 1⁄2 teaspoon each lemon juice and lemon zest
1 tablespoon extra-virgin olive oil or canola oil
DIRECTIONS: With a large chef’s knife, chop salmon using quick, even, straight-up-and- down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1⁄4 inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1⁄4 tea- spoon salt and 1/8 teaspoon pepper (do not over mix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.
Make Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 1, 2016