pan-poached salmon with spring vegetables

How To Make pan-poached salmon with spring vegetables

• 1

  In a large skillet over medium-high heat, saute mushrooms, shallot and garlic in 1 tablespoon butter 2-3 minutes, or until golden brown.
• 2

  Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes.
• 3

  Add asparagus; simmer 2 minutes. Add peas; simmer another minute, or until salmon flakes with a fork and vegetables are tender.
• 4

  Transfer salmon to 2 warm dinner plates. Surround each fillet with vegetables. Keep warm.
• 5

  Meanwhile, bring liquid in pan to boil; add lemon juice and whisk in the remaining 1 tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.
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