Recipe - Salmon Vegies With Lemon-Chive Sauce

4 Cloves garlic; (up to 6)
One half cup Olive oil
2 tablespoon Fresh rosemary; (or 2 t.
dried)
2 tablespoon Fresh thyme; (or 2 tsp
dried)
2 tablespoon Parsley or 1 T. dry
2 One half pound Salmon; (up to 3)
Salt and pepper
Sliced carrots
Zucchini
Red potatoes
Celery
Corn cut fresh off the cob

LEMONCHIVE SAUCE
One half cup Dry white wine
One fourth cup Vegetable or chicken broth
1 tablespoon Shallots; (or green onions
1 tablespoon Lemon juice
1/3 cup Whipping cream
1/3 cup Butter or margarine
1 tablespoon Green onions or chives
One half teaspoon Grated lemon peel; (up to 1)

Mix 2/3 of the herb, oil mixture with assorted chopped vegetables and place
in pyrex baking dish. Bake 15 minutes at 400 degrees. Stir and cover and
bake another 20 30 minutes. Place salmon in another baking dish and glaze
with remaining 1/3 of herb mixture. Bake uncovered for 20 25 minutes.

LemonChive Sauce: Combine, bring to boil, and reduce by 1/2.

Add 1/3 c. whipping cream and boil mixture to 2/3 c. total. Take off heat
and whisk in 1/3 c. butter/margarine, 1 T. green onions or chives, One half 1
tsp. grated lemon peel. Serve in gravy boat alongside salmon and vegie
platter.

Serves 6 people.

Posted to JEWISHFOOD digest Volume 98 #029 by Joan Callaway
joancallaway@mother.com on Jan 16, 1998