Food & dining

Recipe for salmon and vegetable bollito

Serves 4

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

Your comment is subject to the rules of our Posting Policy

This comment may appear on your public profile. Public Profile FAQ

We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com