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Salmon with Spring Vegetables |
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Serves: 4 Print this Recipe(Salmone Primavera) Category: Fillets and Steaks Salmon is not a Mediterranean fish, but a lot of it has been imported to Italy from northern Europe in recent years, and it has become very popular in Italian kitchens. This recipe of roasted salmon with spring vegetables was a special dish at a restaurant in Milan. Vary the vegetables, but be sure to use a very large pan so that they can be spread out in a shallow layer. If they are too crowded, the vegetables will get soggy instead of browned. I use a 15 × 10 × 1-inch jelly roll pan. If you don't have one large enough, divide the ingredients between two smaller pans. 4 medium red or white waxy potatoes 1 cup peeled and trimmed baby carrots 8 whole shallots or 2 small onions, peeled 3 tablespoons olive oil Salt and freshly ground black pepper 8 ounces asparagus spears, cut into 2-inch lengths 4 salmon steaks 2 tablespoons chopped fresh herbs, such as chives, dill, parsley, basil, or a combination 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Cut the potatoes into thick slices and pat them dry. In a large roasting pan, combine the potatoes, carrots, and shallots or onions. Add the oil and salt and pepper to taste. Toss well. Spread the vegetables in the pan and bake for 20 minutes. 2 Stir the vegetables and add the asparagus. Bake 10 minutes more or until the vegetables are lightly browned. 3 Sprinkle the salmon with salt and pepper. Push the vegetables to the sides of the pan. Add the salmon steaks. Bake 7 minutes more or until the salmon is just barely opaque and still moist when cut in the thickest part. Sprinkle with the herbs and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Salmon with Spring Vegetables comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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