Salmon with Julienne Vegetables

Salmon Filets or steaks

Adapted from: Umberto Menghi 1978


1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
Parsley
White wine
Chicken broth (Optional instead of white wine
Olive oil
.
Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

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.




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