Baked salmon with vegetables and herbs - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Red-skinned potatoes, sliced |
| 1 | large | Carrot, sliced |
| 4 | ounces | Green beans, cut into 1 1/2-inch pieces |
| ¼ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| 2 | larges | Leeks (white and pale green parts only), sliced |
| 3 | Green onions, sliced | |
| 2 | tablespoons | Chopped fresh dill or |
| 2 | teaspoons | Dried dillweed |
| 1 | tablespoon | Chopped fresh basil OR |
| 1 | teaspoon | Dried |
| Nonstick vegetable oil spray | ||
| 4 | 6-oz salmon fillets | |
| 4 | tablespoons | Unsalted butter |
Directions
Preheat oven to 450'F. Fill large pot with water to depth of 1 inch.
Place steamer rack in pot and bring water to boil. Place potatoes and carrot slices on steamer rack. Cover pot and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer vegetables to large bowl. Add olive oil, soy sauce, leeks, green onions, dill and basil and toss well. Season to taste with pepper.
Place 4 large foil sheets on baking sheet. Spray foil with vegetable oil spray. Place 1 salmon fillet on each foil sheet. Season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 T butter. Wrap foil around salmon and vegetables and seal. Bake until fish is opaque, about 13 minutes. Transfer salmon and vegetables to plates, discarding foil.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>