Salmon à La Nage With Summer Vegetables Recipe

Cooking Directions

• STEP 1.In a large pot, bring a flavorful broth to a simmer. You can use vegetable or chicken broth, and add aromatics like garlic, onion, and herbs.
• STEP 2.Gently place the salmon fillets into the simmering broth and cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
• STEP 3.While the salmon is cooking, prepare the summer vegetables. Slice the zucchini and bell peppers into thin strips, and halve the cherry tomatoes.
• STEP 4.Add the sliced vegetables to the pot and cook for an additional 5 minutes, or until they are tender-crisp.
• STEP 5.Carefully remove the salmon fillets and vegetables from the pot using a slotted spoon, and transfer them to serving plates.
• STEP 6.Serve the salmon à la nage with the summer vegetables, spooning some of the flavorful broth over the top. Garnish with fresh herbs, if desired.
• STEP 7.Enjoy this light and delicious dish with crusty bread or over a bed of rice or pasta.

Cooking Tips

• Choose fresh salmon fillets for the best flavor and texture.
• Feel free to customize the vegetables based on what's in season or your personal preferences.
• You can add a squeeze of lemon juice or a drizzle of olive oil to enhance the flavors of the dish.
• If you prefer a thicker broth, you can add a slurry of cornstarch and water to the pot and simmer until thickened.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salmon and vegetables in a pot over low heat, adding a splash of broth if needed.
• Serve the reheated dish with fresh herbs and a squeeze of lemon juice for added freshness.