FISH: The vegetables in the poaching medium imparts nice flavour to the fish.

OVEN-POACHED SALMON:




4 salmon filets, about 5 oz. each


marinade:

1 tbsp. each rice vinegar and lime juice
1 tsp. grated lime rind
2 tbsp. each chopped fresh chervil and basil
1 tbsp. oil
salt and freshly ground pepper

vegetables mixture:

1 leek, outer dark leaves removed, sliced
1 cup fava beans, shelled
8 fresh shitake mushrooms, sliced
1 cup fish or vegetable stock
10 asparagus spears, cut into long pieces
1 tbsp. chopped parsley



Rinse and pat-dry salmon fillets and place them in a large glass dish. Rub in salt and pepper to taste. Mix marinade ingredients together and pour it over salmon pieces. Cover and marinate for at least 30 minutes, preferably 1 to 2 hours in the fridge.

Preheat oven to 350 degrees F. Put vegetables in the bottom of a large baking pan, and toss them with salt and pepper to taste. Arrange salmon fillets on top of vegetables and pour stock over the mixture. Transfer baking pan to oven. Bake 30 to 35 minutes, until salmon is still slightly pink in the middle. Do not overcook.

Divide salmon, vegetables and cooking juices between 4 serving plate. Garnish with chopped parsley to serve.