Salmon-Asparagus Biscuits Recipe

If you are looking for a new appetizer to try, this is it.



April 2006

  • salmon-biscuit
    First, bake the biscuits, then layer the biscuits with tomato, asparagus, salmon and sauce, all of the flavors blend nicely and make for a savory little treat.
    Photo by GettyImages/nata_vkusidey
  • salmon-biscuit

This is a unique, yet simple appetizer that your guests are sure to love.

Ingredients:

  • 2 Pillsbury® Oven Baked frozen buttermilk biscuits
  • 10 fresh asparagus spears, trimmed
  • 1/4 teaspoon olive oil
  • 1 tablespoon butter
  • 1/4 cup light mayonnaise
  • 1 tablespoon milk
  • 2 teaspoons lemon juice
  • 1/4 teaspoon dried dill weed
  • 1 can (6 oz.) skinless boneless pink OR red sockeye salmon, drained and flaked
  • 4 thin slices tomato

Instructions:

  1. Heat oven to 375°F.
  2. Arrange frozen biscuits and asparagus on an ungreased cookie sheet. Drizzle oil over asparagus. Bake for 20 to 24 minutes, or until biscuits are deep golden brown and asparagus is crisp-tender.
  3. During last 10 minutes of baking, microwave butter in a small microwavable bowl on High for 20 to 30 seconds, or until melted and hot. Stir in mayonnaise, milk, lemon juice and dill weed.
  4. Spoon salmon into another small microwavable bowl; cover. Microwave on High for 30 to 45 seconds, or until warm.
  5. Split warm biscuits; place halves, cut side up, on individual plates. Top each with tomato slice and hot asparagus. Arrange warm salmon on top of asparagus. Drizzle with mayonnaise mixture.

 

 

This recipe originally aired in the April 2006 issue of Heart of the Home.

More from this issue:

More from Capper's Farmer:


Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds