Braised Salmon with Spring Vegetables
Dress Up the Ordinary
A perfect dish for celebrating spring--beautiful pink salmon filets with tender spring vegetables, lightly sauced with savory braising liquid swirled with a little butter.
3 tablespoons unsalted butter, divided
3/4 cup thinly sliced leeks
1/2 cup thinly sliced mushrooms
12 spears asparagus, trimmed and cut thinly on the diagonal
1/4 cup dry white wine
4 6-ounce skinned salmon filets
Salt and ground black pepper
3 tablespoons chopped fresh parsley, divided
Melt 2 tablespoons of the butter over medium heat in a skillet large enough to hold the salmon filets in a single layer. Add the leeks, mushrooms, and asparagus, and sauté just until the leeks soften, about 2 minutes.
Pour in the wine and diluted Veggie-Stock Gold®, bring to a simmer, and cook until all but about 1/2 cup of the liquid has evaporated, 8-10 minutes.
Lay the salmon filets on top of the vegetables, season them with salt and pepper, and sprinkle half the parsley on top. Cover the pan and simmer gently just until the fish has cooked through, 6-8 minutes.
Transfer the salmon to warmed plates. Stir the remaining tablespoon of butter into the juices and vegetables in the pan. Add the remaining parsley and season to taste with salt and pepper. Spoon the vegetables and pan juices over the salmon and serve immediately.
Wine Pairing: unoaked Chardonnay or Sauvignon Blanc