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Title: Salmon Vegies with Lemon-Chive Sauce Categories: None Yield: 1 Servings 4 Cloves garlic; (up to 6) 1/2 c Olive oil 2 tb Fresh rosemary; (or 2 t. -dried) 2 tb Fresh thyme; (or 2 tsp -dried) 2 tb Parsley or 1 T. dry 2 1/2 lb Salmon; (up to 3) Salt and pepper Sliced carrots Zucchini Red potatoes Celery Corn cut fresh off the cob -----------------------------LEMON-CHIVE SAUCE----------------------------- 1/2 c Dry white wine 1/4 c Vegetable or chicken broth 1 tb Shallots; (or green onions 1 tb Lemon juice 1/3 c Whipping cream 1/3 c Butter or margarine 1 tb Green onions or chives 1/2 ts Grated lemon peel; (up to 1) Mix 2/3 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 1/3 of herb mixture. Bake uncovered for 20 - 25 minutes. Lemon-Chive Sauce: Combine, bring to boil, and reduce by 1/2. Add 1/3 c. whipping cream and boil mixture to 2/3 c. total. Take off heat and whisk in 1/3 c. butter/margarine, 1 T. green onions or chives, 1/2 - 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 |