Cafe de Paris Salmon With Asparagus and Quinoa

This tasty salmon recipe comes from Huie Martin, the executive chef at Winter Haven Hospital. Chef Huie has been communicating with people through food since high school when he began experimenting with recipes. He started his career working in the kitchen for cruise lines and eventually earned his degree in culinary arts from Keiser University. Chef Huie has been with BayCare since 2017. 

Ingredients

• 4 oz. unsalted butter, slightly softened 
• 2 tsp Dijon mustard
• 1 tbsp garlic clove 
• 1 tsp chives or green onion
• 1/2 cup parsley 
• 1 tsp Worcestershire sauce
• 1 1/2 tsp lemon juice
• 2 tsp finely grated parmesan cheese
• 1/2 tsp fine salt
• Ground black pepper
• 1 tsp curry powder
• 1 tsp thyme 
• 1/2 tsp dill 
• 1/2 tsp tarragon 
• 8 oz salmon fillet
• 4 stalks of asparagus
• 1/2 cup spring greens
• 3/4 cup of quinoa

Directions

For Café de Paris butter

• Soften butter or margarine at room temperature.
• Combine Dijon mustard, Worcestershire sauce, lemon juice and parmesan in blender along with herbs and spices; add this mixture to softened butter or margarine. (Salt and pepper are optional)

For salmon

• Add a little of the butter or margarine mixture on top of salmon. Preheat oven to 350 degrees and bake the salmon until it reaches an internal temperature of 145 degrees.
• In 1 1/2 -cup water, combine a tablespoon of the butter or margarine mixture, add to water and cook quinoa until soft.  (Salt and pepper are optional)
• Serve salmon over the greens and spread butter or margarine on top of salmon. Add asparagus and quinoa on the side. Enjoy!

Yield: 1 serving

• Calories 371
• Fat 20 g
• Cholesterol 86 mg
• Sodium 510 mg
• Total carbohydrates 13.6 g
• Protein 34 g