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December 08, 2005

Roasted Salmon and Root Vegetables with Lemon-Thyme Sauce

Yesterday's post was "Keeping Fish on the Menu" and 'in keeping' with that theme, here's a hearty and healthy dish for a cold winter day. Because it's made with olive oil and is rich in omega-3 fatty acids found naturally in the salmon, it's good for your heart! What's more, that healthy, good-tasting fat goes a long way towards satisfying with less. Enjoy this as part of an all-around good-for-you gourmet delight.

(Makes 4 servings)

    1 large baking potato, peeled and thinly sliced
    1 large sweet potato or yam, peeled and thinly sliced
    2 parsnip, peeled and thinly sliced
    1 turnip, peeled and thinly sliced
    1 tablespoon olive oil
    4 (4-ounce) skinless salmon fillets
    1 tablespoon chopped fresh thyme
    1 tablespoon lemon juice

Heat oven to 450 degrees. Spray rimmed baking sheet with cooking spray. In large bowl, toss vegetables with olive oil and season with salt and pepper. Spread vegetables onto baking sheet and roast about 20 minutes or until slightly soft. Turn vegetables and continue to roast until slightly brown (about 10 minutes). Remove vegetables from the oven and push together to form a base for the salmon. Arrange salmon on top of the vegetables and sprinkle with thyme and lemon juice; roast until salmon flakes easily with a fork (about 10-15 minutes). Divide into 4 equal portions and transfer to individual plates; garnish with Lemon Thyme Sauce.

    Lemon Thyme Sauce:
    1 minced shallot
    1/4 cup white wine
    2 tablespoons lemon juice
    3 tablespoons butter, cut into 3 pieces
    1/4 teaspoon arrowroot (optional)
    1 teaspoon chopped thyme

In small sauce pan, combine shallots, wine and lemon juice. Cook over medium heat, uncovered until shallots are tender and much of the liquid has evaporated (about 5 minutes). Shallots should be tender but not dark. Remove from heat and add 1 piece of butter, stirring with a wire whisk or wooden spoon until the butter has melted. Place the pan over low heat and add the remaining butter, one piece at a time until the butter melts. (If thicker sauce is desired, stir in arrowroot and continue to cook until thickened (about 1 minute). Stir in thyme and season with salt and pepper. Serve immediately.

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Posted by Laura on December 8, 2005 | Permalink


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