Salmon

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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1381kcal

Ingredients

Key Lime Pie Mousse

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1/4 cup Key lime juice
  • 1 zest Lime
  • 4 Graham crackers crushed (for garnish)

Buttered Egg Noodles

  • 4 oz Egg noodles extra wide
  • 4 TBSP Butter plus more to taste
  • 3 cloves Garlic minced
  • 2 TBSP Parmesan cheese Grated plus more as needed
  • 2 TBSP Fresh parsley chopped plus more for garnish
  • Salt to taste
  • Black pepper to taste

Grilled Salmon

  • 10 oz Salmon skinless
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 2 wedges Lemon for serving

Grilled Asparagus

  • 1/2 bunch Asparagus trimmed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

For Ginger Soda:

  • 24 oz Ginger ale soda chilled
US Customary - Metric

Instructions

  • Make Key Lime Pie Mousse: In a bowl, whip the heavy cream until soft peaks form.
  • Add powdered sugar, vanilla extract, key lime juice, and lime zest. Continue whipping until stiff peaks form.
  • In serving glasses, layer the key lime pie mousse with crushed graham crackers.
  • Set it in the refrigerator until ready to serve.
  • Cook Buttered Egg Noodles: Cook the egg noodles according to package directions in boiling salted water. Drain and run through cold water to stop the cooking process.
  • Prepare Grilled Salmon: Preheat the grill to medium-high heat. Season the salmon filets with salt and pepper.
  • Brush the filets with olive oil. Grill the salmon for about 3-4 minutes per side or until cooked to your liking. Serve with lemon wedges.
  • Grill Asparagus: Toss trimmed asparagus with olive oil, salt, and pepper. Grill the asparagus for 4-5 minutes or until tender but still crisp.
  • In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant and slightly golden.Add the cooked noodles, parmesan cheese, and parsley. Stir to combine. Season with salt and pepper. Garnish with more parmesan and parsley.
  • Serve and Enjoy: Plate the grilled salmon with asparagus and buttered egg noodles. Pour ginger soda into glasses. Serve the key lime pie mousse for dessert.

Nutrition

Calories: 1381kcal | Carbohydrates: 87g | Protein: 46g | Fat: 95g | Saturated Fat: 47g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 557mg | Potassium: 1278mg | Fiber: 5g | Sugar: 28g | Vitamin A: 3768IU | Vitamin C: 14mg | Calcium: 245mg | Iron: 6mg

Salmon

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 1381 kcal

Ingredients
 
 

Key Lime Pie Mousse

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1/4 cup Key lime juice
  • 1 zest Lime
  • 4 Graham crackers crushed (for garnish)

Buttered Egg Noodles

  • 4 oz Egg noodles extra wide
  • 4 TBSP Butter plus more to taste
  • 3 cloves Garlic minced
  • 2 TBSP Parmesan cheese Grated plus more as needed
  • 2 TBSP Fresh parsley chopped plus more for garnish
  • Salt to taste
  • Black pepper to taste

Grilled Salmon

  • 10 oz Salmon skinless
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil
  • 2 wedges Lemon for serving

Grilled Asparagus

  • 1/2 bunch Asparagus trimmed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

For Ginger Soda:

  • 24 oz Ginger ale soda chilled

Instructions
 

  • Make Key Lime Pie Mousse: In a bowl, whip the heavy cream until soft peaks form.
  • Add powdered sugar, vanilla extract, key lime juice, and lime zest. Continue whipping until stiff peaks form.
  • In serving glasses, layer the key lime pie mousse with crushed graham crackers.
  • Set it in the refrigerator until ready to serve.
  • Cook Buttered Egg Noodles: Cook the egg noodles according to package directions in boiling salted water. Drain and run through cold water to stop the cooking process.
  • Prepare Grilled Salmon: Preheat the grill to medium-high heat. Season the salmon filets with salt and pepper.
  • Brush the filets with olive oil. Grill the salmon for about 3-4 minutes per side or until cooked to your liking. Serve with lemon wedges.
  • Grill Asparagus: Toss trimmed asparagus with olive oil, salt, and pepper. Grill the asparagus for 4-5 minutes or until tender but still crisp.
  • In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant and slightly golden.Add the cooked noodles, parmesan cheese, and parsley. Stir to combine. Season with salt and pepper. Garnish with more parmesan and parsley.
  • Serve and Enjoy: Plate the grilled salmon with asparagus and buttered egg noodles. Pour ginger soda into glasses. Serve the key lime pie mousse for dessert.

Nutrition

Calories: 1381kcalCarbohydrates: 87gProtein: 46gFat: 95gSaturated Fat: 47gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 324mgSodium: 557mgPotassium: 1278mgFiber: 5gSugar: 28gVitamin A: 3768IUVitamin C: 14mgCalcium: 245mgIron: 6mg
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