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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 mushroom 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
  • 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 mushroom
  • 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
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

Legal Notice

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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