Salmon À La Nage With Summer Vegetables Recipe

  1. In a large, straight-sided saute pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add carrot, fennel, squash, onion, and ginger and cook, stirring, until vegetables are softened and onion is translucent, about 3 minutes.
  2. Add wine and cook, stirring, until reduced by about half and raw alcohol smell has mostly cooked off, about 4 minutes. Add water, parsley sprigs, and tarragon sprigs. Season salmon fillets with salt and pepper, then nestle in cooking liquid; they should be partially submerged. Bring liquid to a simmer, then cover pan and lower heat. Cook, covered, until salmon is medium-rare and registers 120u0b0F on an instant-read thermometer, about 4 minutes.
  3. Meanwhile, in a small bowl, toss tomatoes with scallion and remaining 1 tablespoon olive oil. Season with salt and pepper.
  4. Using a slotted spatula, transfer salmon fillets to bowls. Season cooking broth with salt and pepper and ladle around salmon along with the vegetables. Spoon tomatoes and scallions all around, garnish with chopped parsley and tarragon, and serve right away.

extravirgin olive oil, carrots, head fennel, zucchini, yellow onion, fresh ginger, white wine, water, parsley sprigs, tarragon sprigs, salmon, kosher salt, cherry tomatoes, scallion, parsley

Taken from www.seriouseats.com/recipes/2015/07/salmon-a-la-nage-summer-vegetables-recipe.html (may not work)

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