Salmon with Lemon and White Wine Butter Sauce
1 small Shallot, finely chopped
1 Tbsp. finely chopped red onion
2 cloves garlic, minced
1 cup dry White Wine
2 lemons, 1 juiced and 1 grated for lemon zest
6 Tbsp. unsalted butter, cut into small pieces
1 tsp. Kosher Salt
¼ tsp. ground white pepper to taste
½ cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped ( or ½ cup of herb de province)
Pomegranate seeds to finish
4 (6 oz. each) Salmon filets
Lemon/White Wine Butter Sauce:
In a non-reactive (stainless steel or enameled) saucepan, melt 3 Tbsp. of the butter, add the shallots, onions and garlic. Cook for five minutes without browning. Add the wine and lemon juice, bring to a boil, then lower the heat and allow to boil and reduce by three-quarters of its volume. Lower the heat and using a wire whisk, whisk in the remaining cubes of butter continuously until all the butter is thoroughly mixed into the sauce. Add sal, herbs and pepper to taste. Remove from heat but keep the sauce warm while you cook the fish.
Place Salmon in the full size perforated cooking pan.
Place the Salmon pan on rack level 3 and place your baking pan on level
1 to catch any dripping.
Season Salmon with salt n pepper to taste.
Place oven setting to steam/convection, temperature of 210° F.
Cook for 8-10 minutes. Do not overcook so fish remains moist and not dry.
Quarter 4 uncooked red potatoes and place in perforated pan. inserted into the baking pan and place both pans at level 3. Sprinkle with herb blend and 1 pinch of salt. Place oven.
Set oven to steam mode, 210° F.
Cook for 35-45 minutes until potatoes or tender.
Zucchini, Grape Tomatoes, Red Onion and Asparagus.
Cut vegetables into bite size pieces and place in perforated pan. Insert into the baking pan and place both pans on level 3.
Place oven to steam mode, 210° F.
Cook for 7-12 minutes.
Place Salmon on plate and spoon on Lemon/White Wine Sauce. Serve with vegetables and potatoes.