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Salmon and vegetable bollito

(Karoline Boehm Goodnick for The Boston Globe)
June 27, 2012
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Serves 4

1tablespoon olive oil
3small carrots, thinly sliced on a diagonal
1leek, thinly sliced
6cups reserved poaching liquid
3small Yukon Gold potatoes, roughly chopped
Salt and pepper, to taste
½bunch asparagus, cut into 2-inch pieces
6shiitake mushrooms, stemmed and cut into matchsticks
¼pound sugar snap peas, strings removed
2pieces (about 12 ounces) cooked salmon, flaked with your fingers
3scallions, thinly sliced

1. In a large saucepan over medium high heat, heat the olive oil. Add the carrots and leeks. Cook, stirring often, for 5 minutes or until they are tender.

2. Add the poaching liquid, potatoes, salt, and pepper. Bring the mixture to a boil and simmer for 8 minutes.

3. Add asparagus, mushrooms, and sugar snaps. Cook for 3 minutes. Add salmon, and cook for 2 minutes or just until it is hot.

4. Taste for seasoning, and add more salt and pepper, if you like. Ladle into bowls, and garnish with scallions. Karoline Boehm Goodnick

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