Tender spears of asparagus hug our salmon, and are topped with a tangy, hollandaise-style sauce. We don't mind when some of the creamy condiment runs into our smashed redskins either...
1 lb redskin potatoes, scrubbed and quartered
3 cloves garlic
1/4 cup ground flaxseeds
1/4 cup plus 1 tbsp fresh flat-leaf parsley, finely chopped, divided
3 tbsp peeled and finely grated fresh horseradish
1 tsp garlic powder
1 tsp ground black pepper, divided
4 4-oz boneless salmon fillets
1 large egg white, lightly beaten
1 lb fresh asparagus, trimmed
1/2 cup low-fat buttermilk
1/3 cup low-sodium chicken broth
1 tsp olive oil
1/4 tsp sea salt
1 large egg, lightly beaten
1 cup low-fat buttermilk
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp arrowroot powder
1/4 tsp sea salt
Pinch cayenne pepper
Preheat oven to 350°F. Bring a large pot of water to a boil. Add potatoes and garlic and cook until potatoes are tender, about 25 minutes. Drain and return to pot.
Meanwhile, in a shallow bowl, combine flaxseeds, 1/4 cup parsley, horseradish, garlic powder and 1/2 tsp black pepper. Dip one salmon fillet in egg white, then press top and sides into horseradish mixture. Transfer crusted side up to a foil-lined baking dish. Repeat with remaining fillets. Cover dish with foil and bake until flesh flakes easily when tested with a fork, about 25 minutes.
Prepare sauce: In a small pot, whisk sauce ingredients. Heat on medium and cook, whisking often, until thick, 10 to 15 minutes; do not boil.
In a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp.
Heat potatoes on medium-low and add 1/2 cup buttermilk, broth and 1 tsp oil. Mash and stir to desired consistency. Remove from heat and stir in remaining 1 tbsp parsley, 1/2 tsp black pepper and salt. Divide potatoes, salmon and asparagus among serving plates. Top asparagus with sauce.
Serving Size: 1 salmon fillet, 4 oz potatoes, 7 to 10 asparagus spears, 2 tbsp sauce
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.