“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.