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Seafood alternatives: snapper, halibut, rockfish, striped bass LEMON CHIVE SAUCE: Combine wine, fish stock, shallots and lemon juice in a medium sized saucepan; boil overhigh heat until reduced by half (to just under 1/2 cup).
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Add cream and boil until sauce reduces to just under 23 cup.
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Take off heat and slowly whisk in butter then stir in chives and lemon peel.
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(if making sauce ahead, leave out the chives and lemon peel.
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Stir sauce over low heat to rewarm - do not completely melt - then add chives and lemon peel) Makes about 1 cup In a small bowl, combine the garlic, oil, rosemary and thyme and parsley.
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Pour about 23 of it into another bowl and reserve for the vegetables.
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Rinse salmon and pat dry.
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Rub the remaining herb marinade over the fillet then season lightly with salt and pepper if desired.
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Lay fish on a lightly oiled rimmed baking sheet or in a shallow roasting pan (you can prepare the fish up to this point earlier in the day then refrigerate until ready to cook) Bake in a 400 degree F oven until flesh in center of thickest area is nolonger translucent but is still very moist, 20 to 25 minutes for a fillet 1 1/4 to 1 1/2 inches thick in center.
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Serve with Roasted Vegetables and Lemon Chive Sauce.
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(Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE putting salmon in to bake) Peel carrots and trim stem ends.
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Cut potatoes into eighths.
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Husk fresh or frozen corn and cut into 1 inch rounds.
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Halve zucchini lengthwise, then cut diagonally into 2 inch pieces Quarter and seed bell peppers, then cut crosswise into narrow triangles.
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Place vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss with reserved herb marinade.
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Bake, uncovered, in a 400 degree F oven, until vegetables brown on bottom, about 15 minutes.
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Stir; cover pan and continuebaking, stirring once or twice, until potatoes are very tender, 20 to 30 minutes more.
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If cooked bits on pan bottom get very dark and you're concerned about burning, add a few Tablespoons water or white wine.
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(If preparing vegetables early in the day, cover cut potatoes with water toprevent them from turning dark in the refrigerator.
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Cut and marinatingvegetables can also stand, covered, at room temperature several hours before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is a spectacular sight.
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It is also easy on the cook.
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You can season the salmon and the vegetables early so they'll be ready to go whenit's time for baking.
