Alaska Salmon Recipes
Alaska King Salmon Poached in
Spring Vegatables
"Light and delicate, with the bright tastes
of early season vegatables. This fine presentation
is easy to make, and ready in minutes."
- 2 Alaska 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
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.
Makes 4 servings.
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