Slow-Cooked Salmon with Spring Vegetables · Faith Middleton's Food Schmooze

Name: Slow-Cooked Salmon with Spring Vegetables · Faith Middleton's Food Schmooze
Ingredients: 4 center-cut salmon fillets (about 6 oz [170 g] each) (skin and pin bones removed ); extra virgin olive oil (for rubbing); fine sea salt; freshly ground black pepper; 1 Pinch cayenne pepper; 2 cups [480 ml] dry white wine; 1/2 cup [120 ml] water; 20 petite carrots (with tops, trimmed, leaving 1/2-in [12-mm] green stem attached); 1 leek (white and pale green parts, sliced 1/4 in [6 mm] thick ); 16 slender asparagus spears (tough bottoms discarded, cut into 2-in [5-cm] ); 1/2 cup [110 g] unsalted butter (at room temperature, cut into chunks ); 1/2 cup [70 g] fresh or frozen green peas (rinsed under hot water if frozen ); 1 Tbsp. chopped fresh mint (plus more for garnish)

foodschmooze.org

Along with spring showers comes the anticipation of baby carrots, tender shoots of asparagus, young leeks, and sweet English peas at the farmers’ market.

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Ingredients

4 center-cut salmon fillets (about 6 oz [170 g] each) (skin and pin bones removed )
extra virgin olive oil (for rubbing)
fine sea salt
freshly ground black pepper
1 Pinch cayenne pepper
2 cups [480 ml] dry white wine
1/2 cup [120 ml] water
20 petite carrots (with tops, trimmed, leaving 1/2-in [12-mm] green stem attached)
1 leek (white and pale green parts, sliced 1/4 in [6 mm] thick )
16 slender asparagus spears (tough bottoms discarded, cut into 2-in [5-cm] )
1/2 cup [110 g] unsalted butter (at room temperature, cut into chunks )
1/2 cup [70 g] fresh or frozen green peas (rinsed under hot water if frozen )
1 Tbsp. chopped fresh mint (plus more for garnish)