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Salmon Asparagus Crepes With Swiss Cheese Sauce

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<p><a href="http://www.flickr.com/photos/veganfeast/3930200459/">Image Credit</a></p>
Ingredients
  Lemon 1
  Water 6 Cup (96 tbs)
  Salt 1 1⁄2 Teaspoon
  Peppercorns 1 Teaspoon
  Salmon fillet 1 1⁄4 Pound
  Unsalted butter 4 Teaspoon, divided
  Asparagus 1 Pound, trimmed and cut into 3/4 inch pieces to make 2 1/2 cups
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Swiss cheese sauce 2 Cup (32 tbs)
  Herbed crepes 12
Directions

1. Cut lemon in half; squeeze juice into a large, straight-sided skillet or shallow saucepan. Add water, salt, and peppercorns and bringtoa boil. Reduce heat to medium-low. Add salmon and simmer until cooked through, about 10 minutes. Transfer salmon to a plate; flake with a fork.
2. Heat oven to 375°F. Butter a 9- by 13-inch baking dish with 2 teaspoons of the butter.
3. Melt remaining 2 teaspoons butter in a nonstick skillet over medium heat. Add asparagus and season with salt and pepper; cover and cook, stirring occasionally, until tender, 6 to 8 minutes. Uncover and continue cooking until liquid evaporates, 1 to 2 minutes longer.
4. Add 1 cup of the cheese sauce to asparagus and bring to a boil. Remove from heat and gently stir in the salmon. Let cool for 5 minutes.
5. Set crepes on a flat surface. Spoon 1/3 cup salmon mixture on each crepe and roll up; set, seam-side down, in baking dish. Cover top of crepes with remaining sauce and bake until sauce is bubbling and edges are lightly browned, 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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