Poaching salmon in white wine produces a moist, flavorful result. Broccoli, carrots and potatoes poached with the salmon add to the flavor and the resulting sauce. Sauteed grape tomatoes complete the dish.
Helpful hints:
— Cherry tomatoes can be used instead of grape tomatoes.
— Use the same pan to cook the salmon, vegetable medley and tomatoes.
Countdown:
— Make salmon dish.
— Saute tomatoes in same skillet
White Wine-Poached Salmon with Vegetable Medley
Recipe by Linda Gassenheimer
2 ½ cups water, divided use
½ cup dry white wine
1 teaspoon ground allspice
1 teaspoon dried thyme
1 cup broccoli florets
1 cup sliced carrots
1 pound red potatoes, cut into ½-inch pieces
¾ pound wild-caught salmon fillets
3 teaspoons canola oil, divided use
Salt and freshly ground black pepper
1 cup grape tomatoes
Add 2 cups water, white wine, allspice, thyme, broccoli, carrots and potatoes to a large saucepan. Bring to a simmer over medium heat, cover and cook 5 minutes. Add remaining ½ cup water and salmon. Cover and simmer gently, 5 minutes. Do not boil. Remove vegetables and salmon with a slotted spoon to two dinner plates. Bring liquid in saucepan to a boil and reduce by half, about 3 to 4 minutes. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
Add 2 remaining teaspoons canola oil to the same saucepan along with grape tomatoes. Saute 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables.
Yield 2 servings.
Per serving: 560 calories, 160 calories from fat, 18 g fat, 2.3 g saturated fat, 7.9 g monounsaturated fat, 95 mg cholesterol, 41 g protein, 49 g carbohydrates, 7 g dietary fiber, 8 g sugars, 460 mg sodium, 2425 mg potassium, 555 mg phosphorus
Exchanges: 2 starch, 3 vegetable, 5 lean protein, 1 fat, ½ alcohol
