Pan poached Alaska Salmon with spring vegetables
A fresh recipe from Alaska
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Steaks,Fillet | Main | Poach,Pan | Less than 30 minutes |
Ingredients
- 1 cup quartered mushrooms
- 1 shallot, chopped
- 1 clove garlic, minced
- 2 tbsp. butter
- 1 cup dry white wine
- 8-12 oz. Alaska salmon fillet, cut into 2 pieces
- 1-1/2 tsp. chopped fresh dill weed
- 1/2 tsp. grated lemon peel
- 1-1/2 cups fresh asparagus pieces (1-1/2 inches long)
- 1/2 cup sugar snap peas or frozen peas
- 1/2 tsp. lemon juice
- Salt and black pepper
Method
Sauté 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 two 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. Makes 2 servings.
