Poached Salmon with Chimichurri

Name: Poached Salmon with Chimichurri
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 bay leaf; 1 medium carrot, coarsely chopped; 0 teaspoons cayenne pepper; 1 rib celery rib with leaves, coarsely chopped; 118 milliliters white wine or reduced-sodium chicken broth; 3 Tbsps minced fresh parsley; 1 garlic clove, minced; 2 Tbsps lemon juice; 1 Tbsp olive oil; 3 Tbsps finely chopped onion; 0 teaspoons pepper; 454 grams salmon fillets each); 946 milliliters water; 1 Tbsp white wine vinegar; 4 whole peppercorns

Poached Salmon with Chimichurri is a Latin American recipe that serves 4. One portion of this dish contains roughly 24g of protein, 11g of fat, and a total of 211 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of bay leaf, carrot, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

In a large Dutch oven, bring the first nine ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).

Ingredients you will need

Vegetable

Spices

Equipment you will use

Dutch Oven

Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.

Ingredients you will need

Salmon

Fish

Equipment you will use

Frying Pan

Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne.

Ingredients you will need

Lemon Juice

Ground Cayenne Pepper

Parsley

Vinegar

Garlic

Pepper

Onion

Cooking Oil

Equipment you will use

Whisk

Bowl

Serve with salmon.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

bay leaf 1medium

carrot, coarsely chopped 0teaspoons

cayenne pepper 1rib

celery rib with leaves, coarsely chopped 118milliliters

white wine or reduced-sodium chicken broth 3Tbsps

minced fresh parsley 1

garlic clove, minced 2Tbsps

lemon juice 1Tbsp

olive oil 3Tbsps

finely chopped onion 0teaspoons

pepper 454grams

salmon fillets each)946milliliters

water 1Tbsp

white wine vinegar 4

whole peppercorns

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon can be paired with Pinot Noir, Chardonnay, 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. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.