Monday, March 21, 2016

Brown Sugar Salmon with Asparagus Strawberry Topping

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This is a perfect Spring dish! We happened to grill the asparagus and salmon, but it’s just as easy broiling it as per the instructions. I loved the combination of strawberries and asparagus on top as well. Can not wait to make this dinner again!!

Brown Sugar Salmon with Asparagus Strawberry Topping

(Adapted from The Kitchen Paper)

 

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2 cups chopped asparagus (1" segments)

2 cups chopped strawberries

salt & pepper

1 tsp lemon juice

3 Tbsp brown sugar

¼ tsp salt

1 tsp chili powder (or paprika, for less spice)

⅛ tsp ground black pepper

2-3 lb salmon filet, fresh

½ cup plain Greek yogurt

 

Cook the asparagus in a saucepan over medium heat for about 5 minutes, or until just softening. Remove from heat. Toss with the strawberries and lemon juice, and season lightly with salt and pepper. Set aside.

 

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Combine the brown sugar, salt, chili powder, and black pepper. Stir to combine, the spread gently onto the surface of the salmon filet, which should be on a foil-lined baking sheet.

 

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Broil the salmon, on the highest rack, for 5-6 minutes. If your filet is thicker than 1", lower the rack and broil for 8-9 minutes instead.

 

We grilled ours, but I forgot to take a picture of it on the grill. 

 

Serve the salmon immediately, topped with the asparagus/strawberry topping, and the Greek yogurt diluted with a few Tbsp of water.

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