Salmon vegies with lemon-chive sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| Sliced carrots | ||
| Zucchini | ||
| Red potatoes | ||
| Celery | ||
| 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) |
Directions
LEMON-CHIVE SAUCE
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