Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas

• 12 very small new potatoes
• 3 cups sugar snap peas, stemmed and strung
• 1 teaspoon olive oil
• 4 4-ounce pieces of salmon fillet
• 1/2 cup white wine
• 2 tablespoons chopped fresh dill
• 2 tablespoons buttermilk
• Salt and freshly ground pepper to taste

1. Place the potatoes in a medium-size saucepan and cover with cold water.
2. Cook over medium heat until tender, about 12 minutes.
3. Drain and keep warm.
4. Meanwhile, bring a medium-size saucepan of salted water to a boil.
5. Add the sugar snaps and blanch for 3 minutes.
6. Drain.
7. Toss with the potatoes and keep warm while preparing the salmon.
8. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot.
9. Add the olive oil.
10. Add the salmon and saute until just cooked through, about 2 1/2 minutes per side.
11. Transfer the salmon to the center of a serving platter and keep warm.
12. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons.
13. Stir in the dill.
14. Pour the liquid into a small bowl.
15. Whisk in the buttermilk and season with salt and pepper.
16. Pour the sauce over the salmon.
17. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.

potatoes, sugar snap peas, olive oil, salmon fillet, white wine, dill, buttermilk, salt

Taken from cooking.nytimes.com/recipes/6774 (may not work)