Salmon, herb salad pair well
Gently cooking salmon in a savory broth keeps the fish moist and tender. In this recipe, it’s served warm or chilled, with a salad of fresh herbs.
Poached Salmon with Fresh Herb Salad Makes 4 servings
1 ¼ pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
1 teaspoon plus a pinch of salt (divided)
2 cups dry white wine
2 cups water
10 whole black peppercorns ¼ teaspoon crushed red pepper
1 bunch fresh mint
1 bunch flat-leaf parsley
1/3 cup thinly sliced shallot
2 tablespoons extra-virgin olive oil
Juice of 1 lemon (divided) Active time: 20 minutes. Total time: 35 minutes. Season salmon with 1 teaspoon salt. Bring wine, water, peppercorns and crushed red pepper to a simmer in a large saucepan. Reduce heat so liquid is steaming, but not bubbling.
Place salmon in the steaming liquid (fillets will fit tightly), and cook very gently until just cooked through, 6 to 10 minutes. Remove salmon from liquid.
In a medium bowl, toss mint and parsley leaves, shallot, oil and 1 tablespoon lemon juice. Season with a pinch of salt.
Drizzle salmon with remaining lemon juice and serve with the herb salad.
To make ahead: Poach salmon and refrigerate in poaching liquid up to one day. Drain, let stand at room temperature 30 minutes before serving.
Per serving (4 ounces salmon & about 1 cup salad): 262 calories, 5g carbohydrate, 29g protein, 12g fat (2g saturated), 66mg cholesterol, 700mg sodium, 1g fiber.