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Title: Baked Salmon with Vegetables & Herbs - Bon Appetit
Categories: Fish Salmon
Yield: 4 Servings
| 8 | sm | Red-skinned potatoes, sliced |
| 1 | lg | Carrot, sliced |
| 4 | oz | Green beans, cut into 1 1/2-inch pieces |
| 1/4 | c | Olive oil |
| 1/4 | c | Soy sauce |
| 2 | lg | Leeks (white and pale green parts only), sliced |
| 3 | Green onions, sliced | |
| 2 | tb | Chopped fresh dill or |
| 2 | ts | Dried dillweed |
| 1 | tb | Chopped fresh basil OR |
| 1 | ts | Dried |
| Nonstick vegetable oil spray | ||
| 4 | 6-oz salmon fillets | |
| 4 | tb | Unsalted butter |
Preheat oven to 450'F. Fill large pot with water to depth of 1 inch. Place steamer rack in pot and bring water to boil. Place potatoes and carrot slices on steamer rack. Cover pot and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer vegetables to large bowl. Add olive oil, soy sauce, leeks, green onions, dill and basil and toss well. Season to taste with pepper.
Place 4 large foil sheets on baking sheet. Spray foil with vegetable oil spray. Place 1 salmon fillet on each foil sheet. Season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 T butter. Wrap foil around salmon and vegetables and seal. Bake until fish is opaque, about 13 minutes. Transfer salmon and vegetables to plates, discarding foil.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & previous next