Salmon with Summer Vegetables
Summer is the time of Salmon runs, so it is the prime time to serve salmon. The accompanying vegetables are mushrooms, sugar snap peas, and cherry tomatoes, also great summer bounty.
1 1/2 tablespoons butter, and a table spoo of olive oil
4 garlic cloves, minced
12 ounce sliced mushrooms (crimini, chanterelle or shitaki)
4 ounces sugar snap peas, trimmed
½ pint cherry tomatoes, halved
¾ cup chicken or vegetable broth
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh tarragon
Salt and freshly ground black pepper to taste
4 175 gram salmon fillets, optionally skinned
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh tarragon
YIELD: Serves 4
- To make the ragout, melt the butter with the oil in a large skillet over medium heat. Add the garlic and cook stirring often, until garlic gives off its aroma, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they give off their juices, about 4 minutes. Stir in the sugar snap peas and cook for 1 minute. Add the tomatoes, broth, lemon juice, and tarragon. Bring the broth to a simmer. Cook stirring often, until the tomatoes are heated through, about 5 minutes. Remove from the heat, partially cover with a lid, and keep warm.
- Meanwhile, heat a non-stick skillet with the olive oil, sprinkle with the tarragon, and season with salt and pepper. Place the salmon, flesh side down and cook 4 minutes over medium heat until lightly crisped. Turn and continue cooking about 3 to 5 minutes until the fish is opaque in the center with a tinge of rose color when prodded with the tip of a sharp knife. Remove from pan and keep warm.
- Add another 2 tablespoons chilled butter, cut into bits, to the vegetables. Stir with a wooden spoon, being careful not to break up the vegetables, to melt the butter. Season the vegetables with salt and pepper and divide onto 4 dinner plates. Place the salmon on top and serve immediately.