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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 cup mushrooms, quartered
- 1 - shallot, chopped
- 1 clove garlic, minced
- 2 tablespoons butter, divided
- 1 cup dry white wine
- 2 6-oz - salmon fillets
- 1 1/2 teaspoons fresh dill weed, chopped
- 1/2 teaspoon lemon peel, grated
- - salt and pepper, to taste
- 1 1/2 cups asparagus, 1-inch pieces
- 1/2 cup sugar snap peas
- 1/2 teaspoon lemon juice
How To Make pan-poached salmon with spring vegetables
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Step 1In a large skillet over medium-high heat, saute mushrooms, shallot and garlic in 1 tablespoon butter 2-3 minutes, or until golden brown.
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Step 2Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes.
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Step 3Add asparagus; simmer 2 minutes. Add peas; simmer another minute, or until salmon flakes with a fork and vegetables are tender.
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Step 4Transfer salmon to 2 warm dinner plates. Surround each fillet with vegetables. Keep warm.
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Step 5Meanwhile, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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