William Sonoma's Salmon with Spring Vegetables

Salmon with Spring Vegetables
from William Sonoma's One Pot of the Day (2012)



INGREDIENTS:

• 1 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 small yellow onion, sliced
• 3 sprigs fresh tarragon
• salt and freshly ground pepper
• 4 salmon fillets, about 6 oz each
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 leeks, white and pale green parts, cut into 2-inch matchsticks
• 2 cups (10 oz) fresh or thawed frozen peas
• grated zest and juice of 1/2 lemon
• minced fresh chives for garnish

DIRECTIONS:

1. In a slow cooker, combine the wine, broth, onion, and tarragon.  Stir in 1/2 cup water, 1/2 tsp salt, and several grindings of pepper.  Cover and cook on the low setting for 30 minutes.  Add the salmon, re-cover, and cook for 1 hour.  The fish should be opaque throughout, firm, and very tender.  
2. About 15 minutes before the fish is ready, bring a saucepan of salted water to a boil.  Add the asparagus and cook until just tender, about 6 minutes.  Drain and refresh with cold water, and drain again.  
3. In a large frying pan, melt the butter with the oil over medium heat.  Add the leeks and saute for 2 minutes.  Add the peas and cook for 1 minute, then add the asparagus and saute until heated through, 1-2 minutes.  Stir in the lemon juice and remove from the heat.  
4. Transfer the salmon to a platter.  Use the braising liquid to moisten the fish, if desired.  Arrange the vegetables around the salmon.  Sprinkle with the lemon zest and chives, and serve.

-Derek