Grilled Salmon with Creamy Asparagus and Mushrooms over Smashed Potatoes with Bacon and Kale

Servings:
Grilled Salmon with Creamy Asparagus and Mushrooms over Smashed Potatoes with Bacon and Kale 4.67/5 (9 votes)

Holy Wow! This meal is dynamite! If you're in the mood to entertain this weekend; here's your menu. Not only are the flavors incredible, but the plate is beautiful. And with a little planning, it comes together quickly and with little effort. To allow yourself time to chat with your guests, instead of slaving over the stove; cook the potatoes and the creamy asparagus and mushrooms ahead of time, then heat them up while the salmon cooks. Delicious!

Grilled Salmon with Creamy Asparagus and Mushrooms

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste
  • 1 pound asparagus, trimmed and cut into 2” pieces
  • 1 leek, white parts thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons fresh thyme leaves, or 1/2 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 pound mushrooms, trimmed and sliced
  • 1/4 cup dry white wine
  • 1 cup heavy cream

DIRECTIONS

  1. Heat grill to medium high.
  2. Drizzle oil onto both sides of the salmon and spread evenly. Season with salt and pepper.
  3. Boil asparagus in a large saucepan until just tender – about 2 minutes. Drain into a colander and reserve.
  4. Return the saucepan to the stove and melt the butter over medium high heat.
  5. Add leak and sauté for a few minutes until soft.
  6. Add thyme, salt, pepper, and mushrooms. Let cook until mushrooms are soft.
  7. At this point, set salmon onto the prepared grill. Cover and cook for 4 minutes. Flip and cook another 3-4 minutes or until just barely cooked. Transfer to a plate and tent to keep warm.
  8. Once mushrooms are tender, add white wine, increase the heat to a simmer and let reduce to half.
  9. Return the asparagus to the pan, add cream, and let simmer down a bit. Do not let the cream boil.
  10. Plate the salmon and top with creamed asparagus and mushrooms.

Nutritional Information

Serving Size 367g Calories 409 Fat 28 Sat Fat 12 Sodium 424 Carbs 11 Sugars 4 Fiber 4 Protein 27.

Smashed Potatoes with Bacon and Kale

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound baby new potatoes
  • 2 slices bacon, chopped
  • 1/2 cup shallot, minced
  • 1 head kale, chopped
  • 1/2 cup chicken stock
  • 2 tablespoons fresh parsley, minced
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Boil potatoes in a large saucepan until tender – about 20 minutes. Drain into a colander and reserve for later.
  2. Place the bacon in the same saucepan. Cook over medium high heat until crisp. Add shallots and cook until tender and transparent.
  3. While bacon and shallots cook, place the drained potatoes onto a cutting board. Gently smash each potato with the bottom of a small glass. Do not crush them, just break the skin and flatten slightly.
  4. Once bacon and shallots are cooked, transfer both to a plate and reserve.
  5. Add potatoes to the hot saucepan and brown slightly – about 2 minutes.
  6. Add chicken stock and kale, reduce to medium heat, cover and let kale soften for about 2 minutes.
  7. Remove cover, add reserved bacon and shallots, season with salt and pepper, garnish with parsley, and serve.

Nutritional Information

Serving Size 221g Calories 145 Fat 2 Sat Fat 0 Sodium 237 Carbs 26 Sugars 1 Fiber 3 Protein 6.

NOTES

KID NOTE: The kids ate everything but the kale.

VEGETARIAN TIP: Omit the bacon. Replace the salmon with portabella mushroom caps. Omit the mushrooms from the creamy asparagus.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. hhstorms says:

    I loved the sauce! It was amazing!!

  2. wittig says:

    This was an extraordinarily good meal. It took a bit of time but was not difficult. We left out the mushrooms and also used cashew cream in place of the whipping cream to make it dairy free (1/2 cup raw cashews, soaked for 8 hours and drained, blended with 1/2 – 3/4 cup water).

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