You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Salmon with Snap Peas, Summer Squash and Parsley-Chive Sauce by Derek Miller by

Tags: DMiller


1 1/2 cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
1/4 cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 5 ounce skinless salmon fillets
1/2 pound sugar snap peas
2 small yellow squashes, seeded and cut into 3 by 1/2 inch pieces


1. Put the parsley, scallion, chives, oil, lemon juice, and mustard into the small mixing bowl of a food processor. Add 1 tablespoon water and 1/4 teaspoon each of salt and black pepper. Pulse until smooth
2. Heat a foil lined grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer fillets to a plate.
3. Place the snap peas and squash in a steamer basket in a pot of boiling water. Cover and cook until vegetables are tender-firm, about 4 minutes.
4. Spoon 2 tablespoons of the parsley sauce onto each of the 4 serving plates. Top with a salmon fillet and 1 cup of the vegetables.

Servings: 4

Nutrition Information (per serving):
Calories 404
Fat 26 g
Saturated Fat 5 g
Carbohydrates 10
Fiber 3 g
Protein 31 g

Back to Top