Ingredients:
1 tablespoon extra virgin olive oil
2 medium zucchini, cut into long, thin strips
2 medium carrots, peeled and cut into long, thin strips
2 large shallots, thinly sliced
2 cloves garlic, finely chopped
1/2 cup dry white wine or orange juice
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/2 teaspoon ground white pepper
4 (4 ounces each) skinless salmon fillets
1 tablespoon margarine or butter
2 tablespoons chopped fresh parsley
Directions:
HEAT oil in large, nonstick skillet over high heat. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables to large platter; keep warm. Add wine, water, marmalade, bouillon and pepper to skillet; bring to a boil. Reduce heat to medium. Add salmon; cover.
POACH for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.
ADD margarine to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, for 4 to 5 minutes or until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
