1 tablespoon olive oil 2 medium zucchini, cut into long, thin strips 2 medium carrots, peeled and cut into long, thin strips 1/2 cup (about 2 large) shallots, thinly sliced 2 cloves garlic, finely chopped 1/2 cup dry white wine or orange juice 1/2 cup water 3 tablespoons CROSSE & BLACKWELL Orange Marmalade 1 teaspoon MAGGI® Instant Chicken Bouillon 1/2 teaspoon ground white pepper 4 (4 ounces each) skinless salmon fillets 1 tablespoon butter or margarine 2 tablespoons chopped fresh parsley HEAT oil in large, nonstick
skillet. Add zucchini, carrots, shallots and garlic; cook, stirring
frequently, until vegetables are crisp-tender. Remove vegetables to large
platter; keep warm. |