Salmon Asparagus Crepes with Swiss Cheese Sauce Recipe
Ingredients
| Lemon | 1 | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Peppercorns | 1 Teaspoon | |
| 1 to 1 1/4 pounds salmon fillet | ||
| Unsalted butter | 4 Teaspoon, divided | |
| Asparagus | 1 pound | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 cups Swiss Cheese Sauce | ||
| 12 Herbed Crepes | ||
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.
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.
Chef
