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Salmon with Spring Vegetables https://www.metro.ca/userfiles/image/recipes/saumon-avec-legumes-printemps-10534.jpg PT10M PT40M PT50M
In a large saucepan, bring broth to a boil; blanch snap peas, beets, peas, asparagus and carrots, one variety at a time, just until tender-crisp. Remove them with a large sieve directly into ice water to stop them from being overcooked. Once cooled, drain and set aside, reserving broth.In a large skillet, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil over medium-high heat. Cook the mushrooms until golden, about 4 minutes. Add the garlic and pepper; cook 1 minute more. Set aside.Melt another 1 tbsp (15 mL) of butter with 1 tbsp (15 mL) of oil and cook leeks and fennel, tossing to coat. Pour in white wine (if using) and the reserved broth; cook until the sauce has been reduced by half.Meanwhile, bake the salmon, skin side down on a parchment-lined baking sheet in a 325°F (170°C) oven until fish flakes and juices run clear, about 15 minutes.Add blanched vegetables and mushrooms to the leek and fennel mixture with the remaining butter and herbs and heat through.Carefully remove skin from the salmon and arrange salmon on a plate, spooning vegetables and sauce over top. Sprinkle with additional parsley and chives.
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1 bottle (900 ml) CAMPBELL’S® 30% Less Sodium Ready to Use chicken broth 16 sugar snap peas, trimmed 1 cup (250 mL) fresh shelled peas 2 baby candy cane beets, peeled and cut into wedges 10 asparagus spears, trimmed and cut into 2 inch (5 cm) pieces 4 small carrot peeled, trimmed with 1/2 inch (1.25 cm) of the stem left intact, and cut in half lengthwise 1/4 cup (60 mL) butter divided 2 Tbsp. (30 mL) olive oil divided 8 oz (226 g) bottom mushrooms 1 garlic clove peeled and minced 1 pinch freshly cracked black pepper 1 leek trimmed, cut into 1/2 - inch (1.25 cm) thick rounds, and washed 1/2 fennel bulb, small, trimmed and thinly sliced crosswise 1/2 cup (125 mL) white wine (optional) 4 fresh salmon fillet, centre-cut (6oz / 170g each) 1/4 cup (60 mL) chopped parsley 1/4 cup (60 mL) chopped chives
Salmon with Spring Vegetables

Salmon with Spring Vegetables

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4
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 bottle
    (900 ml)
    CAMPBELL’S® 30% Less Sodium Ready to Use chicken broth
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    CAMPBELL'S CHUNKY SOUP OR BROTH, STOUFFERS, LEAN CUISINE, SMART ONES ENTRÉES OR MCCAIN FRENCH FRIES

    CAMPBELL'S CHUNKY SOUP OR BROTH, STOUFFERS, LEAN CUISINE, SMART ONES ENTRÉES OR MCCAIN FRENCH FRIES

    $1.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 16
    sugar snap peas, trimmed
  • 1 cup
    (250 mL)
    fresh shelled peas
  • 2
    baby candy cane beets, peeled and cut into wedges
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    VEGETABLE SPIRALS

    VEGETABLE SPIRALS

    $3.99 ea.

    340 - 400 g CAULIFLOWER RICE 400 g SELECTED VARIETIES


  • 10
    asparagus spears, trimmed and cut into 2 inch (5 cm) pieces
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE OR PRODUCT OF PERU, No. 1 GRADE 8.80/kg


  • 4
    small carrot peeled, trimmed with 1/2 inch (1.25 cm) of the stem left intact, and cut in half lengthwise
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


    ORGANIC PEELED BABY CARROTS

    ORGANIC PEELED BABY CARROTS

    $2.49 ea.

    1 lb, PRODUCT OF U.S.A.


  • 1/4 cup
    (60 mL)
    butter divided
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    5 BONUS Reward Miles when you buy 1
    LACTANTIA EUROPEAN STYLE BUTTER

    LACTANTIA EUROPEAN STYLE BUTTER

    $4.99 ea.

    250 g, SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • 2 Tbsp.
    (30 mL)
    olive oil divided
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    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 8 oz
    (226 g)
    bottom mushrooms
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    BROCCOLI

    BROCCOLI

    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    garlic clove peeled and minced
  • 1 pinch
    freshly cracked black pepper
  • 1
    leek trimmed, cut into 1/2 - inch (1.25 cm) thick rounds, and washed
  • 1/2
    fennel bulb, small, trimmed and thinly sliced crosswise
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    LARGE BLOOM AMARYLLIS BULB KIT OR AMARYLLIS

    LARGE BLOOM AMARYLLIS BULB KIT OR AMARYLLIS

    3 for $22.00

    6" POT ASSORTED COLOURS OR $8.00 EA.


  • 1/2 cup
    (125 mL)
    white wine (optional)
  • 4
    fresh salmon fillet, centre-cut (6oz / 170g each)
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    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    FRESH COHO SALMON OR ICELANDIC COD FILLETS

    $11.99 /lb

    2.65/100 g


    DOM HOT SMOKED FISH OR FISH CAKES

    DOM HOT SMOKED FISH OR FISH CAKES

    $5.99 ea.

    125 - 280 g SELECTED VARIETIES


    FRESH STUFFED ATLANTIC SALMON TOURNEDOS OR ROASTS

    FRESH STUFFED ATLANTIC SALMON TOURNEDOS OR ROASTS

    $13.99 /lb

    3.09/100 g


    FRESH RAISED WITHOUT ANTIBIOTICS SALMON PORTIONS

    FRESH RAISED WITHOUT ANTIBIOTICS SALMON PORTIONS

    $3.99 ea.

    113 g, PRODUCT OF CANADA


  • 1/4 cup
    (60 mL)
    chopped parsley
  • 1/4 cup
    (60 mL)
    chopped chives
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    MRS DASH SEASONING

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    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


Imprimer ma sélection

Preparation

In a large saucepan, bring broth to a boil; blanch snap peas, beets, peas, asparagus and carrots, one variety at a time, just until tender-crisp. Remove them with a large sieve directly into ice water to stop them from being overcooked. Once cooled, drain and set aside, reserving broth.

In a large skillet, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil over medium-high heat. Cook the mushrooms until golden, about 4 minutes. Add the garlic and pepper; cook 1 minute more. Set aside.

Melt another 1 tbsp (15 mL) of butter with 1 tbsp (15 mL) of oil and cook leeks and fennel, tossing to coat. Pour in white wine (if using) and the reserved broth; cook until the sauce has been reduced by half.

Meanwhile, bake the salmon, skin side down on a parchment-lined baking sheet in a 325°F (170°C) oven until fish flakes and juices run clear, about 15 minutes.

Add blanched vegetables and mushrooms to the leek and fennel mixture with the remaining butter and herbs and heat through.

Carefully remove skin from the salmon and arrange salmon on a plate, spooning vegetables and sauce over top. Sprinkle with additional parsley and chives.

Source : Campbell

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