Rania's Recipes: Poached Salmon & Steamed Asparagus

Spring is here and Rania Harris stopped by Pittsburgh Today Live to show off some great new recipes that are perfect for the change of season!

Poached Salmon Fillets With Mascarpone Sauce

6 salmon fillets, 5 ounces each
1 cup white wine
½ cup water
Salt and pepper
1 medium onion - chopped ~
1 large carrot ~ sliced
1 stalk of celery - sliced
2 bay leaves
3 Red Bermuda onions – thinly sliced
3 Roma tomatoes - chopped
Butter
Olive oil
Salt and pepper to taste

Sauce:

1 pound Mascarpone
Tomato paste to taste
Sugar to taste

Place salmon fillets on baking sheet with sides. Season with salt and pepper. Top with onions, carrot pieces, celery and bay leaf. Pour wine and water on top. Cover with foil and bake at 350 degrees for 15 minutes.

Sauté the onions in a small amount of butter and olive oil, and season with salt and pepper to taste. Toss in tomatoes. Remove from heat. In a small saucepan, warm mascarpone gently. Stir until softened. Stir in tomato paste to taste. Add sugar and season to taste.

To serve:

Ladle sauce on plate. Top with salmon and finish the sauce with grilled onions and tomatoes.

Serves: 6

Steamed Asparagus With Seasoned Bread Crumbs

1 large bunch asparagus, about 1½ pounds, trimmed to even lengths
Sea salt and freshly ground pepper
Seasoned bread crumbs, recipe follows

Directions:

Place the trimmed asparagus in a large skillet. Add just enough water to cover and season the asparagus with salt and pepper, to taste. Bring the water to boil and then lower the heat to medium and cook, covered, just until the asparagus turns a bright green. Do not overcook! Remove the asparagus from the water immediately and arrange on a serving platter. Top with seasoned breadcrumbs and serve immediately.

Seasoned Bread Crumbs:

4 tablespoons extra-virgin olive oil
2 cloves minced garlic
¾ cup Panko breadcrumbs
Sea salt freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon freshly grated lemon zest
2 tablespoons freshly grated Parmesan

Directions:

Heat the olive oil in a small skillet over medium-high heat until fairly hot. Tilt the pan and then add the minced garlic and sauté briefly until pale gold. Add the breadcrumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the breadcrumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well and spoon over cooked asparagus. Serve immediately.

Serves: 6