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Salmon with Spring Vegetables

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Ingredients

Salt
16 sugar snap peas, trimmed
4 small carrots, peeled, trimmed with 1�\u0081\u00842\" of the stem left intact, and cut into thirds
2 baby turnips, peeled, trimmed, and cut into 1�\u0081\u00842\"-thick batons
1 cup fresh shelled peas
10 spears asparagus, trimmed and cut into 2\" pieces 8 baby artichokes, outer leaves removed and discarded down to tenderest inner leaves, trimmed, and halved lengthwise
5 tbsp. butter
2 tbsp. extra-virgin olive oil
12 oz. chanterelles, cleaned and quartered
1 clove garlic, peeled and minced
Freshly ground black pepper
2 baby leeks, trimmed, cut into 1�\u0081\u00842\"-thick rounds, and washed
1�\u0081\u00842 small bulb fennel, trimmed and thinly sliced crosswise
1�\u0081\u00842 cup crisp white wine, such as roland lavantureux chablis
4 6-oz. pieces center-cut fresh salmon, preferably chinook, or king, salmon
Leaves of 10 sprigs parsley, chopped
4 chives, chopped

Nutrition 4 servings

Per Serving % Daily Value
Calories 677
Fat 44g 69%
Carbs 23g 7%
Protein 40g 80%
Fiber 8g 33%
Cholesterol 131mg 43%
Sodium 180mg 7%
     
Fat
Carbs
Protein

Preparation









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