Directions:
- Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin side up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove salmon from poaching liquid, reserving 1/2 cup liquid. Cover salmon, and chill.
- Combine reserved 1/2 cup poaching liquid, shallot, and next 6 ingredients in a bowl; cover and chill. Combine tomato and basil; cover and chill. Stir tomato and basil into shallot dressing just before serving. Remove and discard skin from salmon. Serve pink side up. Spoon tomato dressing over salmon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.52 Kcal (438 kJ) | ||
| Calories from fat | 33.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 249.14mg | 10% | |
| Potassium | 236.47mg | 5% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.19 Kcal (281 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 6% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 4% | |
| Sodium | 160.16mg | 10% | |
| Potassium | 152.02mg | 5% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 1.2g | 7% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 4.26g | 13% | |
| Vitamin C | 3.3mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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