Baked Salmon Fillets And Vegetables

Recipe Ingredients

2		Salmon fillets - (abt 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Carrot - peeled, grated (small)
1 tablespoon	15ml	Celery stalk - peeled, grated (small)
4 tablespoons	60ml	Mushroom caps - thinly sliced (large)
2		Scallions - cut 3" julienne
1/4 cup	59ml	Heavy cream, fish stock or lemon juice

Recipe Instructions

Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper.

Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes.

Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of "Cucumber Curls In Butter And Mint" (see recipe).

Source:
"COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6682) - - from the TV FOOD NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.