Salmon With Vegetables In Herb Butter Sauce
Ingredients
2 Tbsp dry white wine
1/2 cup fish stock or bottled clam juice
Juice of 1/2 lemon
1 bay leaf
2 carrots, chopped
1/2 red onion, chopped
1 small zucchini, chopped
4 cherry tomatoes, halved
1 cup spinach, coarse chopped
4 salmon fillets, about 5-6 ounces a piece
1/2 cup (1 stick) unsalted butter
1 Tbsp parsley, minced
1 Tbsp chives, minced
1/2 tsp fennel seeds
Kosher salt and ground black pepper, to taste
In a large saute pan, heat the white wine over medium heat until reduced by half. Add in the fish stock/clam juice, lemon juice, bay leaf, and all the vegetables from the carrots thru the spinach. Place the salmon on top of the vegetables, cover the pan and cook for 4 to 5 minutes or until the vegetables are tender and the salmon is cooked thru. Transfer the salmon to a plate to keep warm, and into the pan add your butter and stir till well blended. Then stir in your herbs, salt & pepper, and cook for an additional 30 seconds.
Serve each piece of salmon with a generous spoonful of the vegetables and butter sauce.
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