In a saucepan with boiling salted water, cook the asparagus and green beans for 5 minutes.
Drain and put into a food processor bowl. Pulse until you get a smooth mix.
Add the dill, shallot, fleur d'ail, ricotta, lemon zest, salt and pepper.
Pulse again to mix well. Set aside.
Preheat the oven to 400°F (200°C).
Season the salmon with salt and pepper.
Spread the vegetable purée equally to cover each salmon slab.
On a lightly oiled (or parchment-paper lined) baking sheet, place the salmon slabs.
Cook in the oven for 10 to 12 minutes.
Meanwhile, heat the butter over medium heat in a frying pan and brown the leeks and zucchini for 2 to 3 minutes.
Deglaze the pan with the white wine and reduce by half. Add the cream and reduce by half again.
Season with salt and pepper and set aside over low heat.
Serve the salmon on a julienne of leeks and zucchini, and, if desired, garnish with tomato concassé.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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