Busters Recipes

Salmon With Vegetables in Herb Butter Sauce
 
2 tablespoons dry white wine
1/2 cup fish stock or bottled clam juice
juice of 1/2 lemon
1 bay leaf
1 small carrot, sliced
1/2 red onion, chopped
1 small zucchini, chopped
4 cherry tomatoes, halved
1 cup packed spinach leaves, rinsed and coarsely
chopped
4 salmon fillets, skin and pin bones removed (5 to 6
ounces each)
1/2 cup unsalted butter, cut into small pieces
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh chives
1/2 teaspoon fennel seeds
salt and freshly ground pepper to taste
4 strands each dried dulse, hijiki and kombu or 12
strands Ocean Greens sea vegetables (see note)
2 tablespoons canola oil
4 sprigs fennel for garnish
 
In a large nonreactive saute pan or skillet, cook the
white wine over medium heat until reduced by half. Add
the fish stock or clam juice, lemon juice, bay leaf
and vegetables. Place the salmon on top. Cover and
cook 4 to 5 minutes, or until the vegetables are
tender. With a slotted spoon, transfer the salmon to a
plate and keep warm.
 
Stir in the butter, one piece at a time, until well

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