Salmon with Spring Vegetables

Name: Salmon with Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, trimmed and halved crosswise; 2 larges eggs; 1 small garlic clove, minced; 118 milliliters coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley; 4 servings Kosher salt, to taste; 3 Tbsps olive oil; 237 milliliters shelled English peas; 4 servings Freshly ground pepper, to taste; 2 Tbsps red wine vinegar; 680 grams boneless, skinless salmon fillets; 1 small shallot, minced

Salmon with Spring Vegetables is Head to the store and pick up asparagus, eggs, shallot, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line a baking sheet with lightly greased parchment paper. Season salmon with kosher salt and pepper.

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Salt And Pepper

Salmon

Equipment you will use

Baking Paper

Baking Sheet

Bake at 325 for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center. Set aside.

Ingredients you will need

Salmon

Equipment you will use

Oven

Place eggs in small saucepan, and cover with water. Bring to a boil; remove from heat, cover, and let stand 15 minutes. Rinse eggs with cold water, and let cool. Peel, dice, and set aside.

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Water

Egg

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Sauce Pan

Whisk together shallot and next 3 ingredients in a medium bowl. Season with kosher salt and pepper.

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Salt And Pepper

Shallot

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Whisk

Bowl

Bring a 2-quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and add to vinaigrette. Cook peas in same boiling water until just cooked, about 1 minute.

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Vinaigrette

Asparagus

Water

Peas

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Slotted Spoon

Sauce Pan

Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette.

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Vinaigrette

Asparagus

Water

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Colander

Sprinkle in herbs, and toss gently.

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Herbs

Transfer salmon to plates using a spatula. Spoon asparagus mixture evenly over salmon.

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Asparagus

Salmon

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Spatula

Sprinkle diced eggs over vegetables.

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Vegetable

Egg

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

227grams

asparagus, trimmed and halved crosswise 2larges

eggs 1small

garlic clove, minced 118milliliters

coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley 4servings

Kosher salt, to taste 3Tbsps

olive oil 237milliliters

shelled English peas 4servings

Freshly ground pepper, to taste 2Tbsps

red wine vinegar 680grams

boneless, skinless salmon fillets 1small

shallot, minced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.