BYU Broadcasting | Culinary Creations

Directions: Mix all ingredients except oil in food processor. Slowly add oil while processor is running. Makes 1 1/2 cups dressing. Store in refrigerator up to one month.

Asparagus
Printable Version

Ingredients:

1/4 pound fresh asparagus (or fresh green beans)

Cooking spray

1/2 tbls. lemon juice

1/4 tsp. salt

1/4 tsp. pepper

Directions: Trim tough end off asparagus. Steam asparagus in a small amount of water, in a large saute pan. When tender, but still firm to the bite, drain and immediately rinse with cold water. Refrigerate one day. At time of serving, spray saute pan with coking spray and heat. Add asparagus and reheat. Add lemon juice, salt and pepper. Serve immediately. Makes 2 servings.

Roasted Red Pepper Ties
Printable Version
Directions: Roast one large bell pepper by sticking fork into the bottom of it and charring it over a hot range burner. When blackened, place in a plastic bag for 10 minutes. Run under cold water while peeling the skin off pepper. Slice meat into long strips. Refrigerate overnight. Wrap strips around cooked asparagus just before serving.

Salmon In Puff Pastry With Mushroom Artichoke Pate

Pate
Printable Version
Directions: Melt 1 tbls. butter in saute pan. Add 4 oz. can of artichokes, finely chopped, and one onion, finely chopped. Sauted until lightly browned. Add 1/4 pound mushrooms and cook until liquid has exaporated. Season to taste. May be refrigerated up to 2 days.

Salmon in Pastry
Printable Version

Ingredients:

1/4 lb. frozen puff pastry (thawed)

2- 6 oz. salmon filets (no skin)

1 egg yolk for glaze

Directions: Cut pastry into 2 rectangles approximately 2 inches bigger than the size of the two salmon filets. Top salmon with pate. Place puff pastry over salmon and tuck under edges, making sure the pastry does not completely cover the bottom of the salmon. Lift on to baking sheet sprayed with cooking spray. Brush egg over pastry. Cut small hearts out of pastry. Place on salmon pastry and egg wash again. Preheat oven to 425. Bake salmon until pastry is golden brown, 20 to 25 minutes. Serve immediately with pink cream sauce.

Pink Cream Sauce
Printable Version
Directions: Melt 1 tbls. of butter in small pan. Stir in 1 tbls. flour. Stir until lightly browned. Add 1 cup chicken of fish broth. Whisk until smooth and bubbly. Stir in 2 tsp. tomato paste and 1/4 cup sour cream, 1/4 tsp. salt, and 2 tbls. chopped chives. May be frozen or held at room temperature for 4 hours. Reheat slowly before serving. If to thick, sauce may be thinned with milk or cream.

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