Pan-Poached Salmon with Spring Vegetables

Name: Pan-Poached Salmon with Spring Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
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

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By Vicki Butts (lazyme)
@lazyme5909

From Spring Cooking & Entertaining.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

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
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How to Make Pan-Poached Salmon with Spring Vegetables

Step-by-Step

In a large skillet over medium-high heat, saute mushrooms, shallot and garlic in 1 tablespoon butter 2-3 minutes, or until golden brown.
Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes.
Add asparagus; simmer 2 minutes. Add peas; simmer another minute, or until salmon flakes with a fork and vegetables are tender.
Transfer salmon to 2 warm dinner plates. Surround each fillet with vegetables. Keep warm.
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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About Pan-Poached Salmon with Spring Vegetables

Course/Dish: Seafood

Main Ingredient: Seafood

Regional Style: American

Other Tag: Quick & Easy

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