Herbed Roasted Salmon And Vegetables W/Lemon

* Exported from MasterCook *

HERBED ROASTED SALMON AND VEGETABLES W/LEMON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main Dish
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LEMON CHIVE SAUCE-----
1/2 c Wine, white
1/4 c Stock, fish
1 tb Shallots, chopped
1 tb Juice, lemon
1/3 c Cream, heavy
1/3 c Butter -- in small pieces
1 tb Chives, chopped
1/2 ts Peel, lemon, grated
-----SALMON-----
6 Garlic cloves, crushed
1/2 c Oil, olive
2 ts Rosemary leaves -- crumbled
2 ts Thyme leaves -- crumbled
1 tb Parsley
3 lb Salmon fillets
-----ROASTED VEGETABLES-----
6 sm Carrots
6 md Potatoes, red
2 Ears of corn
2 md Zucchini
1 lg Bell peppers, red
1 lg Bell peppers, yellow
-Herb Marinade (reserved
-from Herb Roasted Salmon)

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 until reduced by half
(to just under 1/2 cup). Add cream and boil until
sauce reduces to just under 2/3 cup. 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 - do
not completely melt - then add chives and lemon peel)
Makes about 1 cup In a small 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 desired. Lay fish on a lightly oiled
rimmed baking sheet or in a shallow roasting pan (you
can prepare the fish up to this point earlier in the
day then refrigerate until ready to cook) Bake in a
400 degree oven until flesh in center of thickest area
is no longer translucent but is still very moist, 20
to 25 minutes 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 minutes BEFORE putting salmon in to bake) Peel
carrots and trim stem ends. Cut potatoes into eighths.
Husk fresh or frozen corn and cut into 1" rounds.
Halve zucchini lengthwise, then cut diagonally into 2"
pieces Quarter and seed bell peppers, then cut
crosswise into narrow triangles. Place vegetables in a
roasting pan or in an 11-by 17-inch baking dish and
toss with reserved herb marinade. Bake, uncovered, in
a 400 degree oven, until vegetables brown on bottom,
about 15 minutes. Stir; cover pan and continue baking,
stirring once or twice, until potatoes are very
tender, 20 to 30 minutes more. If cooked bits on pan
bottom get very dark and you're concerned about
burning, add a few Tablespoons water or 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 hours
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 pieces 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 enough to allow you to place
the baking sheets with salmon or Herb Toast right on
top to bake.



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