This salmon dish is a tasty, colorful accompaniment to cooked eggs and any brunch buffet.
Staff Favorite, Gluten Free
Recipe Ingredient Details:
8 plump asparagus spears (about 8 ounces), or 24 thin spears
3 tablespoons low-fat sour cream
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pinch sea salt
4 ounces smoked salmon (cut into 8 pieces)
1 tablespoon capers (rinsed and drained)
Chop off tough ends of asparagus spears; discard. Steam asparagus for 3–5 minutes, until crisp-tender. Cool on a towel-lined baking sheet.
Meanwhile, whisk together sour cream, lemon zest, lemon juice, and salt. Pour half the sauce in a line across the middle of a serving platter large enough to fit asparagus spears snugly. Reserve remaining sauce.
Wrap a piece of salmon around middle of each asparagus spear. Arrange spears side-by-side on serving plate, perpendicular to sauce. Cover and chill 30 minutes. Spoon remaining sauce over asparagus. Sprinkle with capers and freshly ground black pepper to taste
Recipe Additional Notes:
PER SERVING: 133 cal, 5g fat (2g mono, 1g poly, 2g sat), 47mg chol, 19g protein, 4g carb, 1g fiber, 123mg sodium
Mon, 2012-04-30 18:02