| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Cloves garlic, up to 6 | |
| 1/2 | c | Olive oil |
| 2 | T | Fresh rosemary, or 2 t. |
| dried | ||
| 2 | T | Fresh thyme, or 2 tsp |
| dried | ||
| 2 | T | Parsley or 1 T. dry |
| 2 1/2 | lb | Salmon, up to 3 |
| Salt and pepper | ||
| Sliced carrots | ||
| Zucchini | ||
| Red potatoes | ||
| Celery | ||
| Corn cut fresh off the cob | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Vegetable or chicken broth |
| 1 | T | Shallots, or green onions |
| 1 | T | Lemon juice |
| 1/3 | c | Whipping cream |
| 1/3 | c | Butter or margarine |
| 1 | T | Green onions or chives |
| 1/2 | t | Grated lemon peel, up to 1 |
INSTRUCTIONS
Mix 2/3 of the herb, oil mixture with assorted chopped vegetables and place in pyrex baking dish. Bake 15 minutes at 400 degrees. Stir and cover and bake another 20 - 30 minutes. Place salmon in another baking dish and glaze with remaining 1/3 of herb mixture. Bake uncovered for 20 - 25 minutes. Lemon-Chive Sauce: Combine, bring to boil, and reduce by 1/2. Add 1/3 c. whipping cream and boil mixture to 2/3 c. total. Take off heat and whisk in 1/3 c. butter/margarine, 1 T. green onions or chives, 1/2 - 1 tsp. grated lemon peel. Serve in gravy boat alongside salmon and vegie platter. Serves 6 people. Posted to JEWISH-FOOD digest Volume 98 #029 by Joan Callaway <joancallaway@mother.com> on Jan 16, 1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3596
Calories From Fat: 2261
Total Fat: 255.4g
Cholesterol: 378.6mg
Sodium: 24014.4mg
Potassium: 3964.9mg
Carbohydrates: 88.5g
Fiber: 17.1g
Sugar: 20.6g
Protein: 223.6g