Salmon vegies with lemon-chive sauce

Yield: 1 Servings

Measure 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
Red potatoes
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

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