Yield: 1 Servings
|4||Cloves garlic; (up to 6)|
|½ cup||Olive oil|
|2 tablespoons||Fresh rosemary; (or 2 t. dried)|
|2 tablespoons||Fresh thyme; (or 2 tsp dried)|
|2 tablespoons||Parsley or 1 T. dry|
|2½ pounds||Salmon; (up to 3)|
|Salt and pepper|
|Corn cut fresh off the cob|
|½ cup||Dry white wine|
|¼ cup||Vegetable or chicken broth|
|1 tablespoon||Shallots; (or green onions|
|1 tablespoon||Lemon juice|
|⅓ cup||Whipping cream|
|⅓ cup||Butter or margarine|
|1 tablespoon||Green onions or chives|
|½ teaspoon||Grated lemon peel; (up to 1)|
Mix ⅔ of the herb, oil mixture with assorted chopped vegetables and place in pyrex baking dish. Bake 15 minutes at 400 degrees. Stir and cover and bake another 20 - 30 minutes. Place salmon in another baking dish and glaze with remaining ⅓ of herb mixture. Bake uncovered for 20 - 25 minutes.
Lemon-Chive Sauce: Combine, bring to boil, and reduce by ½.
Add ⅓ c. whipping cream and boil mixture to ⅔ c. total. Take off heat and whisk in ⅓ c. butter/margarine, 1 T. green onions or chives, ½ - 1 tsp. grated lemon peel. Serve in gravy boat alongside salmon and vegie platter.
Serves 6 people.
Posted to JEWISH-FOOD digest Volume 98 #029 by Joan Callaway <joancallaway@...> on Jan 16, 1998