Poaching salmon in white wine produces a moist, flavorful result. Broccoli, carrots and potatoes poached with the salmon add to the 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
• Shopping List:
3/4 pound wild-caught salmon fillets, 1 bottle dry white wine, 1 bottle ground allspice, 1 bottle dried thyme, 1 package broccoli florets, 1 pound red potatoes and 1 container grape tomatoes.
• Staples: canola oil, carrots, salt and black peppercorns.
White Wine-Poached Salmon With Vegetable Medley
Recipe by Linda Gassenheimer. Yield 2 servings.
2 1/2 cups water, divided use
1/2 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 1/2 -inch pieces
3/4 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 1/2 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.
