Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas
Published April 10, 1993
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 very small new potatoes
3 cups sugar snap peas, stemmed and strung
1 teaspoon olive oil
4 4-ounce pieces of salmon fillet
½ cup white wine
2 tablespoons chopped fresh dill
2 tablespoons buttermilk
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
31 grams carbs; 63 milligrams cholesterol; 411 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 5 grams fiber; 841 milligrams sodium; 28 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain and keep warm. Meanwhile, bring a medium-size saucepan of salted water to a boil. Add the sugar snaps and blanch for 3 minutes. Drain. Toss with the potatoes and keep warm while preparing the salmon.
- Step 2
Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the salmon and saute until just cooked through, about 2 ½ minutes per side. Transfer the salmon to the center of a serving platter and keep warm. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons. Stir in the dill. Pour the liquid into a small bowl. Whisk in the buttermilk and season with salt and pepper. Pour the sauce over the salmon. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.
Private Notes
Comments
I burned my arm as the oil and wine reduction exploded The sauce is too thin and unflavorful Will not make it again