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Poached Salmon With Spring Vegetables

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  Water 4 Cup (64 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Julienned leeks 1 Cup (16 tbs) (White And Green Parts, About 1 Large)
  Julienned carrot 1 Cup (16 tbs)
  Bay leaf 1
  Freshly ground black peppercorns 1 Teaspoon
  Freshly ground pink peppercorn 1 Teaspoon
  Parsley sprigs 2
  Salmon steaks 24 Ounce (4 Steaks, 6 Ounce Each, About 1 Inch Thick)
  Salt 1 Teaspoon

1. Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium
heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
2. Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1206 Calories from Fat 398

% Daily Value*

Total Fat 44 g68%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 374.3 mg124.8%

Sodium 2365 mg98.5%

Total Carbohydrates 37 g12.2%

Dietary Fiber 8.6 g34.3%

Sugars 11.4 g

Protein 139 g278%

Vitamin A 515.4% Vitamin C 41.3%

Calcium 24.8% Iron 64.1%

*Based on a 2000 Calorie diet

Poached Salmon With Spring Vegetables Recipe