2003 Salmon-Wrapped Asparagus

By boandozzy

One serving (1 bundle with 1/3 cup sauce) equals 277 calories, 10 g fat (4 g saturated fat), 97 mg cholesterol, 710 mg sodium, 14 g carbohydrate, 4 g fiber, 29 g protein.

Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1 fat.

Originally published as Salmon-Wrapped Asparagus in Light & Tasty April/May 2002, p42

Ingredients

• MUSHROOM SAUCE:
• 2 pounds fresh asparagus, trimmed
• 1-1/2 pounds salmon fillets
• 1-1/2 cups water
• 1/2 cup dry white wine or chicken broth
• 1 tablespoon minced green onion
• 1 tablespoon minced chives
• 1 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup sliced green onions
• 2 tablespoons butter
• 1 teaspoon olive oil
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup 2% milk
• 1 tablespoon minced chives

Preparation

Step 1

In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.

Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles.

In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork.

Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles. Yield: 6 servings.