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Home > posts > 2014 > 05 > Seared Salmon and Chilled Asparagus Soup Shooters
Seared Salmon and Chilled Asparagus Soup Shooters Tuesday, May 13, 2014, 09:55 PM
First was seared salmon. I used the usual technique with a bit longer in the oven since they were thick. For seasoning, I used some Penzey's Fox Point. They came out very, very good. Nice sear on both sides, lots of flavor, and cooked to a good level of doneness. We served it on some spring mix
Meredith made chilled asparagus soup shooters. She lightly roasted asparagus (425 4-5 min) with smoked salt. She then chopped it and blended in the food processor with 2/3 cup water and 2/3 cup almond milk. Seasoned with salt and Herbs de Provence (to taste). Finally she garnished it with a splash of truffle infused olive oil.
They were a tad bit strange but still very good. The soup-shooter idea is kind of fun as it gives the meal a small side that is not overpowering.
Original WP Post ID: 7821
Original WP Pub Date: 2014-05-13_215504