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Herbed Roasted Salmon And Vegetables W/lemon

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Main dish, Sauces, Seafood 6 Servings

INGREDIENTS

1/2 c Wine, white
1/4 c Stock, fish
1 T Shallots, chopped
1 T Juice, lemon
1/3 c Cream, heavy
1/3 c Butter, in small pieces
1 T Chives, chopped
1/2 t Peel, lemon grated
6 Garlic cloves, crushed
1/2 c Oil, olive
2 t Rosemary leaves, crumbled
2 t Thyme leaves, crumbled
1 T Parsley
3 lb Salmon fillets
6 Carrots
6 Potatoes, red
2 Ears of corn
2 Zucchini
1 Bell peppers, red
1 Bell peppers, yellow
Herb Marinade reserved
from Herb Roasted Salmon

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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