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Flaky Salmon and Asparagus Tart
Source: Everyday Cooking for Diabetics, by Stella Bowling, ©1997 (Fisher Books)

A colorful, savory tart that is easily served at lunch as it is for a casual dinner.

Prep Time: 40 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 220.1
Total Carbs 17.0 g
Dietary Fiber 1.8 g
Sugars 1.4 g
Total Fat 12.0 g
Saturated Fat 2.2 g
Unsaturated Fat 2.3 g
Potassium 98.2 mg
Protein 11.9 g
Sodium 260.3 mg
Dietary Exchanges
2 Fat , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  white all purpose flour
0 1/2 cup  whole wheat flour
0 1/4 cup  Margarine, soft, 80% fat
6 each  asparagus spears, fresh, small
7 oz  canned salmon
2 each  eggs
0 1/2 cup  fat free milk
1 pinch  black pepper
1 pinch  salt
  1. Sift the flours into a bowl. Add any bran remaining in the sifter back into the bowl. Cut in the margarine until the mixture resembles fine bread crumbs. Add enough cold water to mix to a soft dough. Shape into a ball, cover, and refrigerate 30 minutes.
  2. Preheat oven to 400 degrees F. Roll out dough on a lightly floured board to a 10-inch circle. Use to line an 8-inch tart pan.
  3. Blanch the asparagus in boiling salted water for 5 minutes. Cool in iced water. Arrange salmon in bottom of pastry shell. Drain asparagus and arrange on top of the salmon. Beat the eggs, milk, salt and pepper together in a small bowl. Pour over asparagus.
  4. Bake 35 to 40 minutes or until filling is set. Serve either hot or cold.

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