Herb-Poached Salmon with Creamy Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This lighter entrée is still satisfying on even the coldest winter night. Serve leftover salmon over mixed greens with scrambled eggs or cheese grits, or make a salmon BLT: Spread two slices of toasted challah or other bread with Creamy Herb Sauce or mayonnaise, and top with a salmon fillet, bacon, arugula, and tomato. Prep: 10 minutes; Cook: 5 minutes. Ingredients:
3 cups dry white wine |
2 cups vegetable or fish broth |
1 orange, cut in half |
1 lemon, cut in half |
6 to 8 fresh basil leaves |
4 bay leaves |
10 whole black peppercorns |
2 teaspoons sea salt |
12 salmon fillets (about 6 ounces each), cut 1 inch thick, skin on |
creamy herb sauce |
Directions:
1. Divide wine and broth equally into 2 large skillets or fish poachers. Squeeze juice from orange and lemon, and add juice and halves to pans. Add basil leaves and next 3 ingredients; bring to a simmer over medium heat. Reduce heat to low, and add salmon fillets, skin side up. Cover and simmer 5 to 7 minutes or until fish is cooked and flakes with a fork.
2. Remove from pans with a slotted spatula, and place on a plate to cool. (Fish will continue to cook after you remove it from the liquid.) Refrigerate until ready to serve. Remove skin just before serving. Serve with Creamy Herb Sauce.
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