Recipe - Herbed Roasted Salmon And Vegetables Wlemon

LEMON CHIVE SAUCE
One half cup Wine, white
One fourth cup Stock, fish
1 tablespoon Shallots, chopped
1 tablespoon Juice, lemon
1/3 cup Cream, heavy
1/3 cup Butter; in small pieces
1 tablespoon Chives, chopped
One half teaspoon Peel, lemon, grated

SALMON
6 Garlic cloves, crushed
One half cup Oil, olive
2 teaspoon Rosemary leaves; crumbled
2 teaspoon Thyme leaves; crumbled
1 tablespoon Parsley
3 pound Salmon fillets

ROASTED VEGETABLES
6 small Carrots
6 md Potatoes, red
2 Ears of corn
2 md Zucchini
1 lg Bell peppers, red
1 lg Bell peppers, yellow
Herb Marinade (reserved
from Herb Roasted Salmon)

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 One half 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.One fourth to 1.One half 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 11by 17inch 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