One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. —Abby Crawford Corvallis, Oregon
Salmon Asparagus Tart
Salmon Asparagus Tart
Prep Time
20 min
Cook Time
35 min
Yield
6 servings
Ingredients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup finely chopped onion
- 1/4 cup chopped sweet red or yellow pepper
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup half-and-half cream
- 1 teaspoon dill weed
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 2 cups shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
Directions
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside.
- In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 slice: 557 calories, 44g fat (18g saturated fat), 184mg cholesterol, 730mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 31g protein.
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