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Ingredientes
- 1/2 c. Wine, white
- 1/4 c. Stock, fish
- 1 Tbsp. Shallots, minced
- 1 Tbsp. Juice, lemon
- 1/3 c. Cream, heavy
- 1/3 c. Butter, in small pcs
- 1 Tbsp. Chives, minced
- 1/2 tsp Peel, lemon, grated
- 6 x Garlic cloves, crushed
- 1/2 c. Oil, olive
- 2 tsp Rosemary leaves, crumbled
- 2 tsp Thyme leaves, crumbled
- 1 Tbsp. Parsley
- 3 lb Salmon fillets
- 6 sm Carrots
- 6 med Potatoes, red
- 2 x Ears of corn
- 2 med Zucchini
- 1 lrg Bell peppers, red
- 1 lrg Bell peppers, yellow Herb Marinade (reserved from Herb Roasted Salmon)
Direcciones
- 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 till reduced by half (to just under 1/2 c.). Add in cream and boil till sauce reduces to just under 2/3 c.. 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 - don't completely heat - then add in chives and lemon peel)
- Makes about 1 c. In asmall 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 you like. Lay fish on a lightly oiled rimmed baking sheet or possibly in a shallow roasting pan (you can prepare the fish up to this point earlier in the day then chill till ready to cook)
- Bake in a 400 degree oven till flesh in center of thickest area is no longer translucent/soft but is still very moist, 20 to 25 min 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 min BEFORE putting salmon in to bake) Peel carrots and trim stem ends. Cut potatoes into eighths. Husk fresh or possibly frzn corn and cut into 1" rounds.
- Halve zucchini lengthwise, then cut diagonally into 2" pcs Quarter and seed bell peppers, then cut crosswise into narrow triangles. Place vegetables in a roasting pan or possibly in an 11-by 17-inch baking dish and toss with reserved herb marinade. Bake, uncovered, in a 400 degree oven, till vegetables brown on bottom, about 15 min. Stir; cover pan and continue baking, stirring once or possibly twice, till potatoes are very tender, 20 to 30 min more. If cooked bits on pan bottom get very dark and you're concerned about burning, add in a few Tbsp. water or possibly 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 hrs before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is a spectacular sight. It is also easy on the cook. You can season the salmon and the vegetables early so they'll be ready to go when it's time for baking. Big pcs 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 sufficient to allow you to place the baking sheets with salmon or possibly Herb Toast right on top to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 625g | |
| Recipe makes 6 servings | |
| Calories 946 | |
| Calories from Fat 553 | 58% |
| Total Fat 62.05g | 78% |
| Saturated Fat 16.46g | 66% |
| Trans Fat 0.47g | |
| Cholesterol 161mg | 54% |
| Sodium 294mg | 12% |
| Potassium 1988mg | 57% |
| Total Carbs 41.83g | 11% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.27g | 5% |
| Protein 52.17g | 83% |
