Steamed Salmon with Lemon and Vegetables
I found this recipe in the magazine Midwest Living and made it for dinner. Arthur loved it and said he wanted me to save it in my blog so that I could make it again. Typically I make a recipe once and unless it is really good I throw it away. With so many recipes available it is hard to keep track of the really good ones which is one of the purposes of my blog.
This one is interesting because the vegetables are made into vegetable ribbons and serve as a bed for the salmon. The salmon steams on top of the vegetables and remains very moist.
1 lemon
1 medium zucchini
1 medium yellow summer squash
2 medium carrots, peeled
1/4 teaspoon salt
1-1 1/4# salmon fillets (if the salmon has skin it can easily be removed after cooking)
1 clove garlic, minced
1/2 teaspoon dried tarrgon, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
4 teaspoons olive oil
Zest and juice the lemon (to yield about 4 teaspoons juice and 2 teaspoons zest). Set aside.
Trim ends from zucchini squash and carrots. With a vegetable peeler, peel vegetables lengthwise into long, thin ribbons. A Y-shaped vegetable peeler works best to get long wide vegetable ribbons. Place the ribbons in a 3-quart rectangular baking dish. Sprinkle with 1/4 teaspoon salt and drizzle with the 4 teaspoons lemon juice.
Place salmon over vegetables. Sprinkle with garlic, tarragon, 1/4 salt and the pepper. Drizzle with oil; sprinkle with reserved lemon zest. Cover and bake in a 425 degrees oven for 16 to 20 minutes or until fish flakes easily when tested with a fork. Serve with Herbed Quinoa Pilaf and, if desired, lemon wedges.
Herbed Quinoa Pilaf
3 sliced green onions
1 teaspoon olive oil
1 1/2 cups chicken broth
1 cup rinsed and drained quinoa
1/4 cup chopped parsley
Cook the green onions in olive oil until tender in a medium saucepan. Add the chicken broth, cover and bring to a boil. Stir in quinoa and return to a boil. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in parsley.
This one is interesting because the vegetables are made into vegetable ribbons and serve as a bed for the salmon. The salmon steams on top of the vegetables and remains very moist.
1 lemon
1 medium zucchini
1 medium yellow summer squash
2 medium carrots, peeled
1/4 teaspoon salt
1-1 1/4# salmon fillets (if the salmon has skin it can easily be removed after cooking)
1 clove garlic, minced
1/2 teaspoon dried tarrgon, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
4 teaspoons olive oil
Zest and juice the lemon (to yield about 4 teaspoons juice and 2 teaspoons zest). Set aside.
Trim ends from zucchini squash and carrots. With a vegetable peeler, peel vegetables lengthwise into long, thin ribbons. A Y-shaped vegetable peeler works best to get long wide vegetable ribbons. Place the ribbons in a 3-quart rectangular baking dish. Sprinkle with 1/4 teaspoon salt and drizzle with the 4 teaspoons lemon juice.
Place salmon over vegetables. Sprinkle with garlic, tarragon, 1/4 salt and the pepper. Drizzle with oil; sprinkle with reserved lemon zest. Cover and bake in a 425 degrees oven for 16 to 20 minutes or until fish flakes easily when tested with a fork. Serve with Herbed Quinoa Pilaf and, if desired, lemon wedges.
Herbed Quinoa Pilaf
3 sliced green onions
1 teaspoon olive oil
1 1/2 cups chicken broth
1 cup rinsed and drained quinoa
1/4 cup chopped parsley
Cook the green onions in olive oil until tender in a medium saucepan. Add the chicken broth, cover and bring to a boil. Stir in quinoa and return to a boil. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in parsley.
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