PAN-POACHED ALASKA SALMON WITH SPRING VEGETABLES

• 1 cup quartered mushrooms
• 1 shallot, chopped
• 1 clove garlic, minced
• 2 tbsp. butter
• 1 cup dry white wine
• 8-12 oz. Alaska salmon fillet, cut into 2 pieces
• 1-1/2 tsp. chopped fresh dill weed
• 1/2 tsp. grated lemon peel
• 1-1/2 cups fresh asparagus pieces (1-1/2 inches long)
• 1/2 cup sugar snap peas or frozen peas
• 1/2 tsp. lemon juice
• Salt and black pepper

Sauté mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until golden brown. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes. Add asparagus, simmer 2 minutes. Add peas, simmer another minute, or until salmon flakes with a fork and vegetables are tender. Transfer salmon to two warm dinner plates. Surround each fillet with vegetables. Keep warm. Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk in remaining tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve. Makes 2 servings.

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