King Salmon Poached in Spring Vegetables

Salmon Fillets poached in White Wine, Dill and Lemon served with Spring Vegetables

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fillet	Main, Savoury	Other	30 mins to 1 hour

Ingredients:

2 King Salmon fillets(6-8 oz. each), thawed (Sockeye, or Silver Salmon may be used instead of King Salmon)
1 cup quartered mushrooms
1 shallot, chopped
1 clove garlic, minced
2 tbsp. butter
1 cup dry white wine
1-1/2 tsp. chopped fresh dill weed
1/2 tsp. grated lemon peel
1-1/2 cups fresh asparagus pieces
1/2 cup sugar snap peas or frozen early peas
1/2 tsp. lemon juice
Salt and black pepper

Method:

Saute mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 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 four warm dinner plates. Surround each fillet with vegetables. Keep warm. Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk in remaining tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.