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Oven-Steamed Salmon on a Bed of
Aromatic Vegetables

 

 

 SeaBear Smokehouse

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Oven-Steamed Salmon on a Bed of
Aromatic Vegetables

Bon Appetit January 1988

Bon Appetit - One Year Subscription 

"A delectable one-dish meal. The salmon steams to succulent tender-
ness in the moisture provided by the vegetables. Other fish, such as
tuna, cod and halibut, can be prepared using this same method."

Four 3/4-inch-thick salmon steaks (6 to 8 ounces
each), patted dry
3 tablespoons fresh lemon juice
1 pound small unpeeled new potatoes, quartered
4 medium carrots, peeled and sliced diagonally
1/2 inch thick
2 medium leeks (white and some of light green parts)
sliced diagonally 1/4 inch thick
1 medium onion, cut into 1/2-inch dice
3 ounces shallots, halved
3 tablespoons light olive oil
Salt, freshly ground pepper
2 small zucchini sliced diagonally, 1/4 inch thick
4 tablespoons snipped fresh chives or
chopped green onions

Preheat oven to 400 degrees F. Place fish on platter and sprinkle
with 1 tablespoon lemon juice. Set aside.
Combine potatoes, carrots, leeks, onion and shallots in heavy
9-by-13-inch baking dish (preferably enameled cast iron). Drizzle
with olive oil; stir to blend. Sprinkle with salt and pepper. Bake until
potatoes are tender, stirring twice, about 30 minutes. Stir zucchini
into vegetables. Bake 10 minutes. Remove dish from oven (retain
oven temperature). Sprinkle vegetables with remaining 2 tablespoons
lemon juice and 2 tablespoons chives and stir gently. Arrange fish
in pan, pushing vegetables to side and spooning leeks, onions and
shallots over. Bake until fish is cooked through, about 10 minutes.
Sprinkle with remaining 2 tablespoons chives. Serve immediately.
Serves 4.


Featured Archive Recipes:
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Julia and Jacques


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