*
Over 38,000 searchable recipes available
*
HOME
•
About us
•
Contact us
•
Visit AllQue.com
Wednesday, May 01, 2024 5:27 PM
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Admin Login
Submit a Recipe
Categories
»
Afghan
(27)
»
African
(37)
»
American
(0)
»
American Indian
(44)
»
Appetizers
(1279)
»
Arabian
(19)
»
Australian
(42)
»
Bakery
(0)
»
Barbque
(121)
»
Beans
(0)
»
Beef
(562)
»
Breads
(2484)
»
Breakfast
(349)
»
British
(6)
»
Cajun
(203)
»
CakesDeserts
(1631)
»
Candy
(554)
»
Canning
(2)
»
Cassoroles
(273)
»
Cheese
(158)
»
Cookies
(1367)
»
Copy Cat
(31)
»
Crock Pot
(1320)
»
Deserts
(2253)
»
Diabetic
(2402)
»
Dips
(220)
»
Drinks
(800)
»
Dutch
(12)
»
Filipino
(29)
»
Fish
(290)
»
Foul
(24)
»
Freezer
(11)
»
French
(39)
»
Fruit
(280)
»
German
(124)
»
Greek
(90)
»
Ground Beef
(436)
»
Holiday
(0)
»
Indian
(112)
»
Indo Chinese
(72)
»
Irish
(72)
»
Italian
(285)
»
Jambalaya
(9)
»
Japanese
(46)
»
Jewish
(124)
»
Kids
(116)
»
Korean
(26)
»
Lamb
(43)
»
Main Course
(1639)
»
Mexican
(356)
»
Misc
(6118)
»
Oriental
(620)
»
Pakistan
(12)
»
PanCakes
(20)
»
Pasta
(347)
»
Pies
(522)
»
Pork
(335)
»
Poultry
(2728)
»
Puddings
(44)
»
Russian
(28)
»
Salads
(976)
»
Sandwich
(131)
»
Sauces
(980)
»
SeaFoods
(792)
»
Side Dishes
(602)
»
Soups
(1438)
»
Steak Specials
(0)
»
Syrups
(56)
»
Thai
(113)
»
UC - Taste of Home
(35)
»
Vegetables
(1188)
»
Vegetarian
(403)
»
Wild Game
(266)
Basic Search
Adv Search
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
Main Ingredients
Instructions
Recipe Home
»
SeaFoods
»
Herbed Roasted Salmon & Vegetables W/Lemon
Recipe A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Save to favorite
Write a comment
Print this recipe
Email this recipe
Herbed Roasted Salmon & Vegetables W/Lemon
Category:
SeaFoods
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
290
Rating:
(
3.0
) by
2
users
Ingredients:
MMMMMLEMON CHIVE SAUCE
1/2 cup Wine, white
1/4 cup Stock, fish
1 tbsp Shallots, chopped
1 tbsp Juice, lemon
1/3 cup Cream, heavy
1/3 cup Butter, in small pieces
1 tbsp Chives, chopped
1/2 tsp Peel, lemon, grated
MMMMMSALMON
6 Garlic cloves, crushed
1/2 cup Oil, olive
2 tsp Rosemary leaves, crumbled
2 tsp Thyme leaves, crumbled
1 tbsp Parsley
3 lb Salmon fillets
MMMMMROASTED VEGETABLES
6 small Carrots
6 medium Potatoes, red
2 Ears of corn
2 medium Zucchini
1 large Bell peppers, red
1 large Bell peppers, yellow Herb Marinade (reserved from Herb Roasted Salmon)
Instructions:
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
1/2 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 1.1/4 to 1.1/2 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 11-by 17-inch 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.
Rate this recipe:
1
2
3
4
5
Other SeaFoods recipes you might be interested
»
Crab Stuffed Chicken Breasts
»
Baked Flounder
»
African Grilled Shrimp
»
Clam Fritters
»
Crab Cakes
»
Crab Gumbo
»
Crab Meat Imperial
»
Crab Salad
»
Crab-Stuffed Flounder
»
Crawfish and Shrimp Casserole
Featured Recipe
»
Gooseberry Curd
Category:
Fruit
Hits:
297
Rating:
(
4
)
Most Popular
BAR-B-QUE TERIYAKI SAUCE
Dixie Stampede Creamy Veggie Soup
Mardee's Casserole Special
The Original Coney Island Meat Sauce
Quick & Easy Chicken Pot Pie
Bar-X BBQ Sauce
Chess Pie Ii
RAISIN BRAN MUFFINS
Caramel Cheesecake Bars
Creamy Chicken Gravy
Big Boy Pizza (TASTES LIKE A FRISCH’S BIG BOY)
Chicken In Coconut Milk Soup
Blueberry Delight Pie
West Lake Beef Soup (egg drop soup with beef)
Club Burrito
Newest Recipes
Peanut Butter Texas Sheet Cake
KY Brown Butter Sheet Cake
Orange Creamsicle Texas Sheet Cake
Bunuelos (circus waffles)
Peanutbutter Muffin - 3 ingredients
Schoolhouse peanutbutter cookies
Mountain William Dip
Hawaiian Sticky Buns
Tem's No-Fuss Yeast Bread (Loaf)
Tem's Quick Drop Biscuits
Tem's Perfect Onion Rings
Million Dollar Fudge
1/4 Texas Sheet Cake (1/2 & Full)
Tem's Taco Sauce II
Aloha Casserole
There are no comments: (0)
Write a Comment for Herbed Roasted Salmon & Vegetables W/Lemon recipe
All fields with * are required
Name:
*
Email:
*
Comments:
*
Only 200 char allowed
Char count
Security Code:
499728
Enter Security Code:
*