Pan-poached Salmon With Spring Vegetables Recipe

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Pan-Poached Salmon with Spring Vegetables

Vicki Butts (lazyme)

By
@lazyme5909

From Spring Cooking & Entertaining.


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Rating:

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Serves:

2

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c
mushrooms, quartered
1
shallot, chopped
1 clove
garlic, minced
2 Tbsp
butter, divided
1 c
dry white wine
2 6-oz
salmon fillets
1 1/2 tsp
fresh dill weed, chopped
1/2 tsp
lemon peel, grated
salt and pepper, to taste
1 1/2 c
asparagus, 1-inch pieces
1/2 c
sugar snap peas
1/2 tsp
lemon juice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy