Oven-Poached Salmon with Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2/3 cup fat-free, less-sodium chicken broth |
1/2 cup thinly sliced fennel bulb (about 1 small bulb) |
1/4 cup julienne-cut carrot |
6 thyme sprigs |
1 garlic clove, minced |
2/3 cup dry white wine |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
4 (6-ounce) salmon fillets (about 1 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 325°.
2. Combine first 5 ingredients in a large skillet; bring to a simmer over low heat. Cover and cook 5 minutes. Stir in wine and bell peppers. Cook 1 minute; remove from heat. Sprinkle fillets with salt and black pepper. Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil. Bake at 325° for 15 minutes or until fish flakes easily when tested with a fork. Discard skin and thyme sprigs. Arrange fillets and fennel mixture on individual plates; drizzle with cooking liquid.
|
|