Salmon Filets or steaks
Adapted from: Umberto Menghi 1978
1 large carrot
1 stalk of celery
2 cloves garlic
1 large shallot
Chicken broth (Optional instead of white wine
Place salmon filets in a shallow oven proof dish.
Julienne carrots, celery, lemon zest,
Mix together and spread over top of the salmon.
Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.
Drizzle with olive oil.
Sprinkle with salt and Pepper
Butter a piece of foil and place loosely on top of fish. Do not seal.
Bake in a 400° to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.
To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.