Salmon Braised In Winter Vegetable Essence
Updated September 23, 2015
- Total Time
- 15 minutes
- Rating
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Ingredients
1 tablespoon olive oil
2 large leeks, rinsed and cut into 1 inch rounds
2 large endives, halved, cored and cut into 1-inch strips
½ cup white wine
¾ cup roasted vegetable broth (see recipe)
2 tablespoons horseradish
4 4-ounce salmon filets, skinned
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 62 milligrams cholesterol; 336 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 3 grams fiber; 665 milligrams sodium; 24 grams protein; 3 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
Over medium flame, heat the oil in a pot that has a steamer insert. Add the leeks and endive and cook until they begin to brown, about 2 minutes. Add the whitewine and use a wooden spoon to scrape the pan well. Add the vegetable broth and the horseradish and bring liquid to a boil.
- Step 2
Season the salmon lightly with salt and pepper and place it in the steamer over the vegetables. Cover and steam until salmon is cooked, about 5 minutes.
- Step 3
Remove steamer, divide the vegetables among four plates. Top with salmon filet. Gently ladle sauce over each and serve.
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