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pan-poached salmon with spring vegetables

(1 rating)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From Spring Cooking & Entertaining.

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For pan-poached salmon with spring vegetables

  • 1 c
    mushrooms, quartered
  • 1
    shallot, chopped
  • 1 clove
    garlic, minced
  • 2 Tbsp
    butter, divided
  • 1 c
    dry white wine
  • 2 6-oz
    salmon fillets
  • 1 1/2 tsp
    fresh dill weed, chopped
  • 1/2 tsp
    lemon peel, grated
  • salt and pepper, to taste
  • 1 1/2 c
    asparagus, 1-inch pieces
  • 1/2 c
    sugar snap peas
  • 1/2 tsp
    lemon juice

How To Make pan-poached salmon with spring vegetables

  • 1
    In a large skillet over medium-high heat, saute mushrooms, shallot and garlic in 1 tablespoon butter 2-3 minutes, or until golden brown.
  • 2
    Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes.
  • 3
    Add asparagus; simmer 2 minutes. Add peas; simmer another minute, or until salmon flakes with a fork and vegetables are tender.
  • 4
    Transfer salmon to 2 warm dinner plates. Surround each fillet with vegetables. Keep warm.
  • 5
    Meanwhile, bring liquid in pan to boil; add lemon juice and whisk in the remaining 1 tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.
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