Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas

1. 1

   Place the potatoes in a medium-size saucepan and cover with cold water.

2. 2

   Cook over medium heat until tender, about 12 minutes.

3. 3

   Drain and keep warm.

4. 4

   Meanwhile, bring a medium-size saucepan of salted water to a boil.

5. 5

   Add the sugar snaps and blanch for 3 minutes.

6. 6

   Drain.

7. 7

   Toss with the potatoes and keep warm while preparing the salmon.

8. 8

   Heat a large, heavy-bottomed nonstick skillet over medium heat until hot.

9. 9

   Add the olive oil.

10. 10

    Add the salmon and saute until just cooked through, about 2 1/2 minutes per side.

11. 11

    Transfer the salmon to the center of a serving platter and keep warm.

12. 12

    Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons.

13. 13

    Stir in the dill.

14. 14

    Pour the liquid into a small bowl.

15. 15

    Whisk in the buttermilk and season with salt and pepper.

16. 16

    Pour the sauce over the salmon.

17. 17

    Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.