Herbed Roasted Salmon And Vegetables W/lemon Chive Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
LEMON CHIVE SAUCE
1/2 cup: Wine, white
1/3 cup: Cream, heavy
1/4 cup: Stock, fish
1/3 cup: Butter, in small pieces
1 tbsp: Shallots, chopped
1 tbsp: Chives, chopped
1 tbsp: Juice, lemon
1/2 tsp: Peel, lemon, grated
SALMON
6: Garlic cloves, crushed
2 tsp: Thyme leaves, crumbled
1/2 cup: Oil, olive
1 tbsp: Parsley,
2 tsp: Rosemary leaves, crumbled
3 lbs: Salmon fillets,
ROASTED VEGETABLES
6 small: Carrots,
1 large: Bell peppers, red
6 medium: Potatoes, red
1 large: Bell peppers, yellow
2 Ears: of corn,
-Herb Marinade, (reserved
2 medium: Zucchini,
-from Herb Roasted Salmon),
Directions:
Seafood alternatives: snapper, halibut, rockfish, striped bass
LEMON CHIVE SAUCE: Yes, this is a rich sauce - but worth every
calorie!
Combine wine, fish stock, shallots and lemon juice in a medium sized
saucepan; boil over high heat until reduced by half (to just under 1/2
cup). Add cream and boil until sauce reduces to just under 2/3 cup.
Take off heat and slowly whisk in butter then stir in chives and
lemon peel. (if making sauce ahead, leave out the chives and lemon
peel. Stir sauce over low heat to rewarm - do not completely melt -
then add chives and lemon peel)
Makes about 1 cup
In a small bowl, combine the garlic, oil, rosemary and thyme and
parsley. Pour about 2/3 of it into another bowl and reserve for the
vegetables. Rinse salmon and pat dry. Rub the remaining herb marinade
over the fillet then season lightly with salt and pepper if desired.
Lay fish on a lightly oiled rimmed baking sheet or in a shallow
roasting pan (you can prepare the fish up to this point earlier in
the day then refrigerate until ready to cook) Bake in a 400 degree
oven until flesh in center of thickest area is no longer translucent
but is still very moist, 20 to 25 minutes for a fillet 1.1/4 to 1.1/2
inches thick in center. Serve with Roasted Vegetables and Lemon Chive
Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE
putting salmon in to bake)
Peel carrots and trim stem ends. Cut potatoes into eighths. Husk
fresh or frozen corn and cut into 1" rounds. Halve zucchini
lengthwise, then cut diagonally into 2" pieces Quarter and seed bell
peppers, then cut crosswise into narrow triangles.
Place vegetables in a roasting pan or in an 11-by 17-inch baking dish
and toss with reserved herb marinade. Bake, uncovered, in a 400
degree oven, until vegetables brown on bottom, about 15 minutes.
Stir; cover pan and continue baking, stirring once or twice, until
potatoes are very tender, 20 to 30 minutes more. If cooked bits on
pan bottom get very dark and youre concerned about burning, add a
few Tablespoons water or white wine. (If preparing vegetables early
in the day, cover cut potatoes with water to prevent them from
turning dark in the refrigerator. Cut and marinating vegetables can
also stand, covered, at room temperature several hours before cooking)
A whole fillet of salmon surrounded by brightly colored vegetables is
a spectacular sight. It is also easy on the cook. You van season the
salmon and the vegetables early so theyll be ready to go when its
time for baking. Big pieces of brightly colored vegetables look quite
festive alongside salmon. A convenient way to cook the vegetables is
in a roasting pan (a disposable pan makes clean up really easy) The
sides are high enough to allow you to place the baking sheets with
salmon or Herb Toast right on top to bake.
Recipes by: Chef Ron Pollack. The Portobello Yacht Club, Lake Buena
Vista, Fl.
From: Simply Seafood Magazine - Winter 1991
Posted on GEnie Food & Wine RT by S.MEASE [COOKIE LADY], Feb 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator, net/node 004/005, Internet sylvia.steiger@lunatic.com
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp
LEMON CHIVE SAUCE: Yes, this is a rich sauce - but worth every
calorie!
Combine wine, fish stock, shallots and lemon juice in a medium sized
saucepan; boil over high heat until reduced by half (to just under 1/2
cup). Add cream and boil until sauce reduces to just under 2/3 cup.
Take off heat and slowly whisk in butter then stir in chives and
lemon peel. (if making sauce ahead, leave out the chives and lemon
peel. Stir sauce over low heat to rewarm - do not completely melt -
then add chives and lemon peel)
Makes about 1 cup
In a small bowl, combine the garlic, oil, rosemary and thyme and
parsley. Pour about 2/3 of it into another bowl and reserve for the
vegetables. Rinse salmon and pat dry. Rub the remaining herb marinade
over the fillet then season lightly with salt and pepper if desired.
Lay fish on a lightly oiled rimmed baking sheet or in a shallow
roasting pan (you can prepare the fish up to this point earlier in
the day then refrigerate until ready to cook) Bake in a 400 degree
oven until flesh in center of thickest area is no longer translucent
but is still very moist, 20 to 25 minutes for a fillet 1.1/4 to 1.1/2
inches thick in center. Serve with Roasted Vegetables and Lemon Chive
Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE
putting salmon in to bake)
Peel carrots and trim stem ends. Cut potatoes into eighths. Husk
fresh or frozen corn and cut into 1" rounds. Halve zucchini
lengthwise, then cut diagonally into 2" pieces Quarter and seed bell
peppers, then cut crosswise into narrow triangles.
Place vegetables in a roasting pan or in an 11-by 17-inch baking dish
and toss with reserved herb marinade. Bake, uncovered, in a 400
degree oven, until vegetables brown on bottom, about 15 minutes.
Stir; cover pan and continue baking, stirring once or twice, until
potatoes are very tender, 20 to 30 minutes more. If cooked bits on
pan bottom get very dark and youre concerned about burning, add a
few Tablespoons water or white wine. (If preparing vegetables early
in the day, cover cut potatoes with water to prevent them from
turning dark in the refrigerator. Cut and marinating vegetables can
also stand, covered, at room temperature several hours before cooking)
A whole fillet of salmon surrounded by brightly colored vegetables is
a spectacular sight. It is also easy on the cook. You van season the
salmon and the vegetables early so theyll be ready to go when its
time for baking. Big pieces of brightly colored vegetables look quite
festive alongside salmon. A convenient way to cook the vegetables is
in a roasting pan (a disposable pan makes clean up really easy) The
sides are high enough to allow you to place the baking sheets with
salmon or Herb Toast right on top to bake.
Recipes by: Chef Ron Pollack. The Portobello Yacht Club, Lake Buena
Vista, Fl.
From: Simply Seafood Magazine - Winter 1991
Posted on GEnie Food & Wine RT by S.MEASE [COOKIE LADY], Feb 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator, net/node 004/005, Internet sylvia.steiger@lunatic.com
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp