|Saut? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until goldenbrown.
1 cup quartered mushrooms
1 shallot, chopped
1 clove garlic, minced
2 tbsp. butter
1 cup dry white wine
8-12 oz. Alaska salmon fillet, cut into 2 pieces
1-1/2 tsp. chopped fresh dill weed
1/2 tsp. grated lemon peel
1-1/2 cups fresh asparagus pieces (1-1/2 inches long)
1/2 cup sugar snap peas or frozen peas
1/2 tsp. lemon juice
Salt and black pepper
Saut? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until goldenbrown. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes. Add asparagus, simmer2 minutes. Add peas, simmer another minute, or until salmon flakes with a fork and vegetables are tender. Transfer salmon to two warmdinner plates. Surround each fillet with vegetables. Keep warm. Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk inremaining tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.
Makes 2 servings.
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