50+ Friends Club Cookbook
Fish and Shellfish

Return to
Cookbook Index   |   Chapter Index

Salmon and Julienned Vegetable Sauté'

From the Kitchen of: Boomer

Source:The California Culinary Academy

This easy recipe is ideal for a busy cook; you can even cut the vegetables ahead of time. Use a wok or large skillet to sauté' the vegetables only until they are slightly tender and bright in color. The salmon steaks are then blanketed with the sautéed vegetables and baked. Be ready to serve this entree right away, perhaps accompanied by a dry white wine and steamed rice.

2	tsp.	Olive Oil
1	c.	dry Vermouth
1 1/2	c.	sliced Onions
2	c.	Carrots, julienned
1	tbsp.	Garlic, minced
1/2	c.	Celery, julienned
1	c.	chopped Lettuce or Endive
1	tsp.	ground Fennel Seed
4	Med.	Salmon Steaks

• Preheat oven to 450 degrees. Lightly oil a 9x12" baking dish.
• In a large skillet or wok over medium-high heat, heat together oil and dry vermouth. Cook onions, garlic, celery, carrots, and lettuce until soft (10 minutes). Place the vegetables in bottom of baking dish and sprinkle with fennel seed.
• Wash and pat dry the salmon steaks. Place on top of vegetables. Pour any remaining cooking liquid over fish. Cover with aluminum foil and bake for 10 minutes. Lower oven to 350 degrees and bake for 30 minutes. Serve hot.