Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain and keep warm. Meanwhile, bring a medium-size saucepan of salted water to a boil. Add the sugar snaps and blanch for 3 minutes. Drain. Toss with the potatoes and keep warm while preparing the salmon.
- Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the salmon and saute until just cooked through, about 2 1/2 minutes per side. Transfer the salmon to the center of a serving platter and keep warm. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons. Stir in the dill. Pour the liquid into a small bowl. Whisk in the buttermilk and season with salt and pepper. Pour the sauce over the salmon. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 981 milligrams, Sugar 5 grams
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