Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas

Ingredients

• 12 very small new potatoes
• 3 cups sugar snap peas, stemmed and strung
• 1 teaspoon olive oil
• 4 4-ounce pieces of salmon fillet
• ½ cup white wine
• 2 tablespoons chopped fresh dill
• 2 tablespoons buttermilk
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    388 calories; 16 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 27 grams protein; 62 milligrams cholesterol; 93 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. Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain and keep warm. Meanwhile, bring a medium-size saucepan of salted water to a boil. Add the sugar snaps and blanch for 3 minutes. Drain. Toss with the potatoes and keep warm while preparing the salmon.
2. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the salmon and saute until just cooked through, about 2 1/2 minutes per side. Transfer the salmon to the center of a serving platter and keep warm. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons. Stir in the dill. Pour the liquid into a small bowl. Whisk in the buttermilk and season with salt and pepper. Pour the sauce over the salmon. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.

25 minutes