Recipe - Oven-Steamed Salmon On A Bed Of Aromatic Vegetables

4 Salmon steaks 6 to 8
Oz each
3 tablespoon Lemon juice
1 pound Small new potatoes
Quartered
2 md Leeks, chopped into 1/4inch
Pieces
1 md Sweet onion minced
4 md Carrots, cut or sliced up diagonally
About 1/4inch
Thick
4 md Shallots, cut into 1/2inch
Pieces
2 tablespoon Extra virgin olive oil
Salt
Freshly ground black pepper
1 small Zucchini, cut or sliced up diagonally
About 1/4inch
Thick
One fourth cup Chopped dill

Preheat the oven to 425F.

Blot the salmon steaks dry with a paper towel. Place on a platter and
sprinkle with one tablespoon of the lemon juice.

Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy
baking dish. Drizzle with olive oil and stir to blend. Sprinkle with salt
and pepper. Bake the vegetables until edges begin to brown, about 30
minutes, stirring at least twice. Remove the pan from the oven, stir the
zucchini into the vegetable mixture, and bake 10 minutes longer.

Remove the pan from the oven and sprinkle the vegetables with the remaining
lemon juice and 2 tablespoons of the dill, turning the vegetables gently
with a spatula to blend. Tuck the salmon steaks into the vegetable mixture,
moving the vegetables aside with a spatula. Spoon some of the vegetables on
top of the salmon. Return the baking dish to the oven and bake, uncovered,
until the salmon is cooked through but still moist, 10 to 12 minutes.
Sprinkle with the remaining 2 tablespoons chopped dill and serve.

Posted to MCRecipe Digest V1 #144

Date: Tue, 09 Jul 1996 10:37:41

From: PATRICIA KRAMER PIK848@gnn.com

Recipe By : Lighter, Quicker, Better/Sax & Simmons