Title: Oven-Steamed Salmon on a Bed of Aromatic Vegetables
Categories: Fish/seafoo, Main dishes
Yield: 4 Servings

4 Salmon steaks -- 6 to 8
Oz each
3 tb Lemon juice
1 lb Small new potatoes --
Quartered
2 md Leeks, chopped into 1/4-inch
Pieces
1 md Sweet onion -- diced
4 md Carrots, sliced diagonally
About 1/4-inch
Thick
4 md Shallots, cut into 1/2-inch
Pieces
2 tb Extra virgin olive oil
Salt
Freshly ground black pepper
1 sm Zucchini, sliced diagonally
About 1/4-inch
Thick
1/4 c Chopped dill

Preheat the oven to 425F.

Blot the salmon steaks dry with a paper towel. Place on a platter and
sprinkle with one tablespoon of the lemon juice.

Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy
baking dish. Drizzle with olive oil and stir to blend. Sprinkle with salt
and pepper. Bake the vegetables until edges begin to brown, about 30
minutes, stirring at least twice. Remove the pan from the oven, stir the
zucchini into the vegetable mixture, and bake 10 minutes longer.

Remove the pan from the oven and sprinkle the vegetables with the remaining
lemon juice and 2 tablespoons of the dill, turning the vegetables gently
with a spatula to blend. Tuck the salmon steaks into the vegetable mixture,
moving the vegetables aside with a spatula. Spoon some of the vegetables on
top of the salmon. Return the baking dish to the oven and bake, uncovered,
until the salmon is cooked through but still moist, 10 to 12 minutes.
Sprinkle with the remaining 2 tablespoons chopped dill and serve.

Posted to MC-Recipe Digest V1 #144

Date: Tue, 09 Jul 1996 10:37:41

From: PATRICIA KRAMER

Recipe By : Lighter, Quicker, Better/Sax & Simmons