SLOW-SIMMERED SALMON WITH SPRING VEGETABLES
The rich flavor of salmon pairs nicely with such springtime favorites as asparagus, peas, and leeks. To keep the vegetables fresh tasting and tender-crisp, they are cooked quickly on the stove top and seasoned simply with lemon juice, salt, and pepper.
1 cup (240 ml) dry white wine ½ cup (120 ml) water
½ cup (120 ml) vegetable stock
½ small yellow onion, sliced 3 fresh tarragon sprigs
Kosher salt and freshly ground pepper
4 skinless salmon fillets, about 6 oz (170 g) each
1 bunch asparagus, about 1 lb (450 g), tough ends removed and spears cut into 2-inch
(5-cm) lengths
1 tablespoon unsalted butter
1 tablespoon olive oil
2 leeks, white and pale green parts, cut into matchsticks
2 cups (285 g) fresh or thawed frozen English peas
Grated zest and juice of ½ lemon
Snipped fresh chives, for garnish
SERVES 4
In a slow cooker, stir together the wine, water, stock, onion, tarragon,
½ teaspoon salt, and several grinds of pepper. Cover and cook on the low setting for 1 hour to blend the flavors.
Add the salmon fillets in a single layer (they can overlap), re-cover, and cook on the low setting for 30 minutes. The fish should be opaque throughout.
About 15 minutes before the fish is ready, bring a saucepan three-fourths full of salted water to a boil over high heat. Add the asparagus and cook until tender- crisp, 2–5 minutes. Drain and run under cold running water until cool. Spread on a kitchen towel to dry.
In a large frying pan over medium heat, melt the butter with the oil. Add the leeks and cook, stirring occasionally, for 2 minutes. Add the peas and cook, stirring, for 2 minutes, then add the asparagus and cook, stirring, until heated through, 1–2 minutes longer. Stir in the lemon juice, season lightly with salt and pepper, and remove from the heat.
Using a slotted spatula, transfer the salmon fillets to individual plates. Discard the cooking liquid. Arrange the vegetables alongside the salmon, dividing them evenly. Scatter the lemon zest and chives over the fish and serve.