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Published April 28, 2009, 02:05 PM

FOOD: Recipes - Salmon, fresh asparagus, Roma tomatoes and Fruitamisu for dessert

Salmon, fresh asparagus, Roma tomatoes and a fruit finish fit for a king. If this meal doesn’t make your kitchen (and family) happy, nothing will!

By: Jill Pertler, Living North Magazine

Recipes

Salmon, fresh asparagus, Roma tomatoes and a fruit finish fit for a king. If this meal doesn’t make your kitchen (and family) happy, nothing will!

Salmon and asparagus in puff pastry

A little crunchy, a little cheesy and chock full of the healthful Omega-3 stuff that salmon gives us. Use fresh asparagus that should be readily available and in-season this time of year. The lime cheese sauce is a creative combination that gives this dish a fresh and unique flair that’s worthy of company. Invite someone over!

1 sheet puff pastry

16 oz. canned salmon

3 stalks celery, chopped

1/2-cup walnuts, chopped

3 oz. Neufatchel cheese

2/3-cup plain yogurt

Juice from 1/2 lime (about 1 1/2 T0

1/2 T chopped fresh dill

Salt and pepper to taste (about 1/2 t. each)

1 pound fresh asparagus (about 30 – 36 stalks)

Remove puff pastry from package and thaw according to package directions.

Place salmon in a medium bowl. Remove any skin and bones and discard. Chop celery and walnuts and add to salmon. Stir in Neufatchel cheese, yogurt, lime juice, dill, salt and pepper until mixture is combined.

Unfold puff pastry and cut into six rectangles. Using a rolling pin, flatten each rectangle until it is about 6” by 6”. Place 1/6 of the salmon mixture in the center of the pastry square. Top with 5 – 6 spears of asparagus. Bring two opposite sides of the pastry together and seal the salmon inside. The tops and bottoms of the asparagus should be sticking out of the pastry.

Place on a greased cookie sheet.

Repeat with five remaining pastry rectangles.

Place in a 350-degree oven. Bake for 20 – 25 minutes or until pastry is lightly browned.

Serve with Creamy Lime Cheese Sauce

Creamy Lime Cheese Sauce

2 T. butter

2 T. flour

1 1/2 c. hot milk

8 oz Brie cheese (skin removed)

3/4 c. lowfat yogurt

Zest of 1 lime

Juice of 1 lime

1/2 T chopped fresh dill

Salt and pepper to taste

In a medium saucepan over medium heat, melt the butter. Add flour and stir for one to two minutes. Meanwhile, warm milk in the microwave so it is hot, but not boiling. Add hot milk to flour mixture, whisking briskly as you pour the milk, to ensure that no lumps form. Decrease heat to low. Add Brie cheese and yogurt. Stir until Brie has melted the mixture is creamy. Add lime zest and juice, dill, salt and pepper and stir to combine. Keep on low heat (don’t boil), until ready to serve. Serve with Salmon and Asparagus Filled Puff Pastry.

Limey thymey tomatoes

3 Roma tomatoes

Juice from one lime

One clove garlic, minced

Salt and pepper to taste

6 small sprigs of fresh thyme

Cut tomatoes in half and set cut side up on a greased baking sheet. Squeeze lime juice onto each. Divide garlic and place an even amount on each tomato. Salt and pepper to taste. Top with thyme. Bake in a 250-degree oven for 90 minutes. Serve with Salmon and Asparagus Filled Puff Pastry.

Fruitamisu

Here’s a fruity take on the Italian classic. In staying with the lime-flavored background of the cheese sauce in the main course, this features a key lime cake surrounded by fruit, whipped cream and yogurt – oh my!

1 large can Mandarin oranges

1 container (6.5-oz) whipped cream – the kind you squirt from a can

1 purchased key lime cake (in the freezer section, think Sara Lee)

1 can lite cherry pie filling

1/2 pound grapes (you pick the color)

1 6-oz container vanilla yogurt

2 bananas

1 pound fresh strawberries

The ingredient list includes specific fruits. Feel free to add your favorites and get creative. The ones listed work well. So would others.

In a large glass bowl (a trifle bowl works well) layer the ingredients. Make sure each ingredient is positioned in a fairly even row around the edge of the bowl so you can easily see each layer. Start with the Mandarin oranges. Cover with a layer of whipped cream. Next cut the cake in half. Cut one half into slices and layer on top of the whipped cream. Try to position the cake so the frosting is facing out and visible. Spread the cherries on top of the cake. Top with more whipped cream. Then grapes and more whipped cream. Repeat with another layer of cake and top with the yogurt. Next add bananas, and another layer of whipped cream. Finally cut the strawberries into quarters and pile on the very top. Add more whipped cream to the center and garnish with a strawberry. Hide in the back of the refrigerator until ready to serve.

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