Salmon À La Nage With Summer Vegetables Recipe

Name: Salmon À La Nage With Summer Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 medium carrots, diced; 1 small head fennel, diced; 2 small summer squash and/or zucchini, diced; 1/2 medium yellow onion, diced; 1 (2-inch) knob peeled fresh ginger, cut into thick slices and gently bruised with blunt side of knife; 1 cup dry white wine; 3 cups water; 2 parsley sprigs; 2 tarragon sprigs; 4 (6-ounce) boneless, skinless salmon fillets; Kosher salt and freshly ground black pepper; 1 cup cherry tomatoes, quartered; 1 scallion, white and light green parts only, thinly sliced on a bias; Chopped parsley and tarragon, for garnish

Servings: persons

3 tablespoons extra-virgin olive oil, divided
2 medium carrots, diced
1 small head fennel, diced
2 small summer squash and/or zucchini, diced
1/2 medium yellow onion, diced
1 (2-inch) knob peeled fresh ginger, cut into thick slices and gently bruised with blunt side of knife
1 cup dry white wine
3 cups water
2 parsley sprigs
2 tarragon sprigs
4 (6-ounce) boneless, skinless salmon fillets
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, quartered
1 scallion, white and light green parts only, thinly sliced on a bias
Chopped parsley and tarragon, for garnish

1
In a large, straight-sided saute pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add carrot, fennel, squash, onion, and ginger and cook, stirring, until vegetables are softened and onion is translucent, about 3 minutes.
2
Add wine and cook, stirring, until reduced by about half and raw alcohol smell has mostly cooked off, about 4 minutes. Add water, parsley sprigs, and tarragon sprigs. Season salmon fillets with salt and pepper, then nestle in cooking liquid; they should be partially submerged. Bring liquid to a simmer, then cover pan and lower heat. Cook, covered, until salmon is medium-rare and registers 120u00b0F on an instant-read thermometer, about 4 minutes.
3
Meanwhile, in a small bowl, toss tomatoes with scallion and remaining 1 tablespoon olive oil. Season with salt and pepper.
4
Using a slotted spatula, transfer salmon fillets to bowls. Season cooking broth with salt and pepper and ladle around salmon along with the vegetables. Spoon tomatoes and scallions all around, garnish with chopped parsley and tarragon, and serve right away.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 2 medium carrots, diced, 1 small head fennel, diced, 2 small summer squash and/or zucchini, diced, and more.

Yes, Salmon À La Nage With Summer Vegetables Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!