Salmon with Spring Vegetables

Directions

1. In a large saucepan, bring broth to a boil, blanch snap peas, beets, peas, asparagus and carrots, one variety at a time, just until tender crisp. Remove them with a large sieve directly into ice water to stop them from being overcooked. Once cooled, drain and set aside, reserving broth.
2. In a large skillet, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil over medium high heat. Cook the mushrooms until golden, about 4 minutes. Add the garlic and pepper; cook one minute more. Set aside.
3. Melt another tbsp (15 mL) of butter and cook leeks and fennel, tossing to coat. Pour in white wine (if using) and the reserved broth; cook until the sauce has been reduced by half.
4. Meanwhile, bake the salmon, skin side down on a parchment lined baking sheet in a 325˚F (170˚C) oven until fish flakes and juices run clear, about 15 minutes.
5. Add blanched vegetables and mushrooms to the leek and fennel mixture with the remaining butter and herbs, just to heat through.
6. Carefully remove skin from salmon and arrange on a plate, spooning vegetables and sauce over top. Sprinkle with parsley and chives.