• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 medium zucchini, cut into long, thin strips

  3. 2 medium carrots, peeled and cut into long, thin strips

  4. 1/2 cup (about 2 large) shallots, thinly sliced

  5. 2 cloves garlic, finely chopped

  6. 1/2 cup dry white wine or orange juice

  7. 1/2 cup water

  8. 3 tablespoons orange marmalade

  9. 1 teaspoon chicken base or instant bouillon granules

  10. 1/2 teaspoon ground white pepper

  11. 4 (4-ounce) skinless salmon fillets

  12. 1 tablespoon butter or margarine

  13. 2 tablespoons chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat oil in large, nonstick skillet. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large platter; keep warm.

  2. Boil wine, water, marmalade, bouillon and pepper in skillet. Reduce heat to medium. Add salmon; cover. Poach for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.

  3. Add butter to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.


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