By John

6 tablespoons unsalted butter
3 shallots, minced
3 carrots, shredded
2 zucchini, shredded
6 mushrooms, stems removed, minced
1 teaspoon dried thyme
Freshly ground black pepper
6 (4-ounce) thickly sliced salmon fillets
1 1/2 cups vegetable stock or water
3/4 cup dry white wine
1 cup finely chopped green onions

Melt butter in large saucepan over medium heat. Add shallots, carrots,
zucchini, mushrooms, thyme and salt and pepper to taste.

Simmer, covered, 10 minutes, stirring occasionally; do not let
vegetables brown. Set aside.

Carefully make slit in each salmon fillet. Carefully
fill pockets with sauteed vegetables.

Combine vegetable stock, wine and green onions in saucepan; bring to a
boil. Pour stock mixture into shallow roasting pan lined with foil;
place stuffed fillets in stock mixture. Place under heated broiler and
broil about 15 minutes, or until salmon is brown on top and cooked
through. Baste with pan juices from time to time, adding additional
stock or wine if needed.

Place salmon on heated plates and spoon pan juices around. Serve with
fresh asparagus and boiled new potatoes, if desired.