Cold Poached Salmon with Summer Tomato Dressing

Name: Cold Poached Salmon with Summer Tomato Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters packed basil leaves, finely chopped; 0 teaspoons freshly ground black pepper; 1 Tbsp Dijon mustard; 237 milliliters dry white wine; 1 Tbsp extravirgin olive oil; 2 garlic cloves, minced; 1 kgs salmon fillets; 1 teaspoons salt; 59 milliliters minced shallots; 1 large tomato, finely chopped; 237 milliliters water; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Cold Poached Salmon with Summer Tomato Dressing a try. This recipe makes 6 servings with 304 calories, 34g of protein, and 13g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of basil leaves, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine water and wine in a large skillet. Bring to a boil.

Ingredients you will need

Water

Wine

Equipment you will use

Frying Pan

Add fillets, skin sides 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.

Ingredients you will need

Fish

Remove fillets from poaching liquid, reserving 1/2 cup liquid. Cover fillets, and chill.

Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.

Ingredients you will need

Shallot

Equipment you will use

Bowl

Combine tomato and basil; cover and chill.

Ingredients you will need

Tomato

Basil

Remove and discard skin from fillets.

Serve pink side up. Stir tomato and basil into shallot dressing just before serving. Spoon tomato dressing over fillets.

Ingredients you will need

Shallot

Tomato

Basil

carbo rating: 4

Equipment

Frying Pan

Bowl

Ingredients

Servings:

79milliliters

packed basil leaves, finely chopped 0teaspoons

freshly ground black pepper 1Tbsp

Dijon mustard 237milliliters

dry white wine 1Tbsp

extravirgin olive oil 2

garlic cloves, minced 1kgs

salmon fillets 1teaspoons

salt 59milliliters

minced shallots 1large

tomato, finely chopped 237milliliters

water 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.