Foil Salmon And Asparagus In Garlic Butter Sauce – Easy Salmon Recipe

Prepare an incredible yet quick and easy dinner with this foil salmon and asparagus in garlic butter sauce recipe. The salmon fillets and asparagus are seasoned with salt, pepper, butter, then drizzled with garlic butter sauce. In just 20 minutes, your fabulous dinner is done!

Ingredients:

• 2 salmon fillets
• 1 lb asparagus (divided)
• salt and black pepper to taste
• 3 tbsp butter (cubed)

Sauce:

• 4 cloves garlic (minced)
• 2 tbsp lemon juice
• 2 tbsp chicken broth
• 1 tbsp sweet chili paste

Instructions:

Preheat oven to 425 F.

Prepare a small bowl.
Add minced garlic, lemon juice, chicken broth and sweet chili paste in the bowl.
Mix until sauce is well combined.
Set aside.

Prepare two aluminum foils.
Lay each foil on a baking tray.
Place a salmon fillet and asparagus on each foil.
Season each with salt and pepper to taste.
Place butter cubes on top of the salmon and asparagus.
Drizzle sauce over the salmon and asparagus.
Fold the foils and cinch the edges to seal.
Place inside the preheated oven.
Let it bake for 15 minutes.
After 10 minutes, unfold the foil to expose the salmon and asparagus.
Bake it for the last 5 minutes.
Once done, remove from the oven.
Serve it as it is or serve it with rice.
Enjoy!

Images – https://www.youtube.com/watch?v=X4-poTueZRI

Asparagus Soup | Easy Vegan Recipe

Asparagus is a vegetable that is high in fiber and low in calories, which makes it a great choice for weight loss. It’s also a great source of vitamins A and C. This hearty asparagus soup is a quick and easy dish to make. This recipe is vegan-friendly with the cannellini beans mixed in it. This recipe takes about 30 minutes and serves four persons.

Ingredients:

• 2 lbs asparagus (cut into 1-inch slices)
• 1 large white onion (chopped)
• 2 cloves garlic (chopped)
• 1 x 15 oz cannellini beans (drained and rinsed)
• salt and pepper to taste
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth

Instructions:

Set a large pot over medium heat.
Add olive oil and heat it.
Add chopped white onion and saute until soft.
Add chopped garlic, sliced asparagus and cannellini beans.
Pour low-sodium vegetable broth.
Season with salt and pepper to taste.
Increase to high heat and bring to a boil.
Once it boils, reduce to medium heat and let it simmer.
Once it simmers, cover the pot.
Let it cook for 12-15 minutes.
Once asparagus is tender, remove it from the heat.
Let it cool for a few minutes.

Prepare a blender.
Fill half of the blender with the mixture.
Push until creamy and thick.
Transfer to a large bowl.
Do with the remaining mixture.
Once everything has blended into a soup, pour it back into the large pot.
Reheat it.
Serve and enjoy!

Tips and ideas:

You can store the asparagus soup in an air-tight container and place it inside the fridge for a week.

Images – https://www.youtube.com/watch?v=bpj4C-bT1-w

Quick and Easy Chop Suey Recipe! | Wok Wednesdays

Chop suey is an American-Chinese dish that is cooked by stir-frying meat and mixed vegetables in a seasoned sauce. You can mix in a variety of vegetables such as carrots, bean sprouts, mushrooms, cabbage, asparagus, and baby corn. This dish is quick and easy to prepare and takes about 35 minutes.

Ingredients:

• 5 asparagus (sliced diagonally)
• 4-6 shiitake mushrooms (chopped)
• 1 medium carrot (peeled and sliced thinly)
• 1 pack baby corn (cut into bite-size pieces)
• handful of bean sprouts
• 400 grams chicken thighs (boneless and skinless)
• some vegetable stock
• some vegetable oil

Marinade:

• 3 tbsp light soy sauce
• 1 tsp sesame oil
• 1 1/2 tbsp cornflour

Sauce:

• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Chinese rice wine
• salt and pepper to taste
• sesame oil
• freshly ground pepper

Instructions:

Marinade the boneless and skinless chicken thighs.
In a bowl, add chicken.
Add light soy sauce, sesame oil, and cornflour.
Mix well to combine.
Set aside.

In a sauce bowl, add all the ingredients for the sauce.
Mix well and set aside.

In a wok, pour some vegetable stock to blanch the vegetables.
Add carrots and blanch for a minute.
Remove from the wok and transfer carrots to a plate.
Add bean sprouts and blanch for a minute.
Remove from the wok and transfer to a plate.
Drain the stock out of the wok and transfer to a bowl.
Set it over high heat and add a teaspoon of vegetable oil.
Add mushrooms and stir-fry for a minute.
Add asparagus and baby corn.
Add a little of the vegetable stock.
Stir-fry for a minute.
Transfer the vegetables to a plate and set aside.

Set the wok again in high heat and add a teaspoon of vegetable oil.
Add marinated chicken thighs.
Stir-fry for 3-5 minutes until golden brown.
Add the vegetables back in the wok.
Stir-fry for 2-3 minutes.
Add the sauce, blanched carrots and bean sprouts, and a ladle of vegetable stock.
Stir-fry for 2-3 minutes.
Remove from the heat and transfer to a plate.
Serve and enjoy!

Tips and ideas:

You can serve chop suey with cooked white rice.

In some preparations, noodles include the ingredients when stir-frying.

Images – https://www.youtube.com/watch?v=3VTv8e7s9eg