February 05, 2017
Lunch, Fish, Salmon,
Fruit, Lemon, Vegetables, Appetizers, North American, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Summer, Hand Mix/Whisk, Refrigerator, Stove Top, Make it from scratch, Spring more
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"Super easy, super quick, and super delicious. A great appetizer for a potluck, dinner party; or, any entertaining. And ... nothing difficult here. Now, I love the 'Lemon Aioli' dip, recipe below; however, it is also really good served with my my 'Green Goddess' Dip (RecipeZazz #recipe12721). Sometimes I will make both to give people an option. Excellent make ahead appetizers."
Lemon Aioli ... Add all the ingredients to a small bowl; and, mix to combine. Cover with plastic wrap; and refrigerate at least 1 hour before serving.
Green Goddess Recipe #12721 ... If you decide to make this dip as well - a couple of notes. Note, it makes probably double what you will need; however, the leftover is a great dip on it's own. Simply follow the recipe directions - or, you can make half the recipe. Also, I tend to use a bit more cream to thin it out a bit - just my preference. Then, transfer to a serving bowl; and, refrigerate until ready to use.
Asparagus and Potatoes ... Potatoes - First, I like to hand pick my potatoes for this recipe. I like them all around the same size and shape. Sometimes when you buy a bag ... they are all different. Then, add cold water to a deep saute pan, along with the potatoes and kosher salt; and, bring to a light boil. Reduce the heat to a simmer; and cook until tender but firm (about 10-15 minutes, depending on the size). Drain and remove from the heat; cool at least 10 minutes before cutting in half. You want them to be soft ... but not falling apart.
Asparagus - After you remove the potatoes; bring the water back up to a light boil, and add the asparagus. Depending on the thickness, 3-4 minutes - crisp but tender. Drain, and transfer to a bowl of ice water to stop the cooking and 'shock' the asparagus. Or, just pour out the water from the pan, remove from the heat; and, add some ice cubes and cold water to the pan - same result.
Cucumber ... I like to use the seedless (english or hothouse) cucumber; which you can peel or not - I prefer to peel. Simply cut them in 4" long thin spears; and, set them on a paper towel to dry.
Vegetables ... Simply wrap 1-2 pieces of salmon, around - the cucumber, asparagus or potato. Then arrange the wrapped vegetables on a platter; along side the dips.
Serve and ENJOY! ... It's that easy. This is a great 'make ahead' platter for entertaining. Sometimes I will add wedges of hard boiled eggs on the platter as well. It's sort of 'classic old school' appetizer; but, always good.
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