Don’t you love how these #SundaySupper posts seem to be just what you’re looking for each week? In other words, we like to think we’ve got you ‘covered’. And, to show just how covered you’ll be, this week we’re all sharing our interpretation of how we’ve got you ‘covered.’
In our case, if you’re looking for a stellar vegetarian main dish worthy of a Christmas get-together, we’ve got you covered.
Or, if you’re all pie-d out, but you have extra pie dough in your freezer from Thanksgiving… We’ve got you covered there too.
Take it how you will, we’re covering salmon with a layer of rosemary asparagus, and covering the whole dish in a loving blanket of pie dough.
Tell me, what’s more loving than that?
- ½ lb asparagus (roughly 7 stalks)
- 2 Tbsp sour cream or plain yogurt
- 1 tsp lemon juice
- 1 garlic clove, minced
- ½ tsp rosemary, dry
- ½ tsp salt
- 1 lb boneless, salmon filet
- 1 c all purpose flour
- 1 c wheat flour
- 1 tsp salt
- ½ c canola oil
- 4-5 Tbsp ice-cold water
- Bring a 3 qt pot of water to a boil. Cut the stiff and woody ends off of the stalks of asparagus. When the water is boiling, drop the asparagus into the water and cook for 2 minutes. Remove the asparagus and immediately plunge into a bowl of ice-cold water (to stop them from cooking any further).
- Pat the asparagus dry with a towel and slice into rounds. Mix the asparagus pieces with sour cream, lemon juice, garlic, and rosemary. Set aside.
- In a large bowl, mix together flours and salt. Add oil and mix with a fork or pastry blender until the mixture is crumbly and resembles peas. Add 4 Tbsp of cold water and mix until the dough comes together, adding the additional Tbsp if needed for the dough to stick together.
- Preheat the oven to 400⁰F.
- Roll dough on a well-floured surface into a rectangle twice the length and width of your salmon fillet.
- Gently transfer the rolled dough onto a baking sheet lined with aluminum foil.
- Place the salmon filet, skin-side down onto the dough. Spread an even layer of the asparagus mixture over the salmon.
- Gently fold the crust over top of the salmon, moistening the edges with water and pressing together to seal. (Cut off any over-excess if you have it and use to decorate the top.) Cut a few steam slits in the top crust.
- Bake 35-40 minutes, until fragrant and golden.
- Serve immediately.
You’ll find all manner of covered dishes and dishes to cover you in every situation imaginable this week. Thanks to DB aka Foodie Stuntman for hosting!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.