Pan-Poached Salmon with Spring Vegetables
Ingredients
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1 cmushrooms, quartered
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1shallot, chopped
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1 clovegarlic, minced
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2 Tbspbutter, divided
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1 cdry white wine
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2 6-ozsalmon fillets
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1 1/2 tspfresh dill weed, chopped
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1/2 tsplemon peel, grated
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·salt and pepper, to taste
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1 1/2 casparagus, 1-inch pieces
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1/2 csugar snap peas
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1/2 tsplemon juice
How to Make Pan-Poached Salmon with Spring Vegetables
- 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.
