EatSmarter exclusive recipe

Salmon Skewerswith Asparagus and Sorrel Cream

Salmon Skewers - Salmon Skewers - A natural combination: Fish and Fresh Asparagus
Salmon Skewers - A natural combination: Fish and Fresh Asparagus


Calories:530 kcal
Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories530 kcal(27%)
Protein50 g(100%)
Fat29 g(36%)
Carbohydrates20 g(8%)
Added Sugar2 g(2%)
Roughage6 g(20%)

Recipe development: EAT SMARTER


For servings

½ bunchesSorrel (about 25 g)
4 ouncesYogurt (low-fat)
3 tablespoonsSilken tofu (or crème fraîche)
14 ounceswhite Asparagus
1 bunchScallions
11 ouncesSalmon (without skin)
2 tablespoonsCanola oil
1 pinchCane sugar
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Kitchen Utensils

1 Skillet, 1 Small skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Immersion blender, 1 Salad spinner, 1 Toothpick, 1 Citrus juicer, 1 Slotted spatula, 1 deep bowl, 1 Citrus juicer


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1 Rinse sorrel well and spin dry.
2 Remove any thick stems from sorrel and coarsely chop the leaves. Squeeze juice from lemon half.
3 Place sorrel in a tall vessel. Add yogurt, tofu and 1 teaspoon lemon juice; season with salt and pepper. Puree with an immersion blender.
4 Rinse asparagus, trim woody ends and peel stalks. 
5 Thinly slice asparagus on the diagonal and set aside.
6 Rinse scallions, pat dry and slice thinly. 
7 Rinse salmon, pat dry and cut into strips, about 2 cm (approximately 3/4 inch) wide. Place skinned side up on work surface and roll up each salmon piece from a short side and thread onto a wooden skewer. Season with salt and pepper.
8 Heat half the oil in a large nonstick pan over high heat. Cook asparagus until crisp-tender, 4-5 minutes. Season with salt, pepper, a pinch of sugar and the remaining lemon juice.
9 Meanwhile, heat the remaining oil in a small skillet over high heat. Cook salmon skewers until browned in spots, about 2 minutes per side.
10 Stir scallions into asparagus and cook until slightly wilted, about 1 minute. Serve salmon skewers on a platter along with the asparagus-scallion mixture and sorrel cream.


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