Salmon Braised In Winter Vegetable Essence

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 above)
• 2 tablespoons horseradish
• 4 4-ounce salmon filets, skinned
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    326 calories; 18 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 24 grams protein; 62 milligrams cholesterol; 118 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
3. Remove steamer, divide the vegetables among four plates. Top with salmon filet. Gently ladle sauce over each and serve.

15 minutes