Email to sonomi johnson      

SALMON AND ASPARAGUS CASSEROLE

List of Ingredients

SALMON AND ASPARAGUS CASSEROLE
8 servings

1 pound fresh asparagus, trimmed, peeled and diagonally cut into 3-inch pieces
1 cup long grain white rice
2 Tbsp snipped fresh dill
1 Tbsp fresh lemon juice
1 Tsp butter 1/2 Tsp salt
1 pound piece salmon fillet
CREAM SAUSE:
1 Tbsp butter
2Tbsp all-purpose flour
1 cup chicken broth
1/4cup dry white wine
1/2 Tsp salt
Pinch pepper
Pinch ground nutmeg
2 Tsp fresh lemon juice
1/3 cup heavy cream
6 Tbsp grand Parmesan cheese




Recipe


1. Position rack in upper third of oven to 425. Lightly oil shallow 12+8+2 inch casserole.
2. Bring large pot of lightly salted water to boiling over high heat. Add asparagus. Cover; after water returns to boiling, cook for 4min. Scoop out with slotted spoon; rise under cold water to stop cooking
3. Add rice to boiling water. Return to boil, stirring; boil, uncovered, 10min. Drain. Return rice to pot. Add dill lemon juice, butter and salt. Turn into prepared casserole
4. Place salmon, skin side down, on cutting board. Remove any bones with tweezers. Staring at wide end slice crosswise at angle into ¼-inch thick slices, without cutting through skin. Place slice over rice, Discard skin. Scatter asparagus over salmon
5. Make cream sauce; melt butter in saucepan over medium heat. Stir in flour; cook 1min whisk in broth and wine; stir over medium heat until thickened and simmering about 5min. Stir in salt, pepper and nutmeg. Remove from heat. Stir in lemon juice
6. Beat cream in small bowl until medium-stiff peaks form. Fold into sauce along with 4 Tbsp of parmesan
7. Pour cream sauce over casserole. Sprinkle with Parmesan.
8. Bake in top third of 425 oven 20 min or until golden. Let stand 15 min before serving