Poached Salmon with Spring Vegetables
Poached Salmon with Spring Vegetables might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 35g of protein, 11g of fat, and a total of 299 calories. It will be a hit at your Spring event. A mixture of bay leaf, julienne-cut leek, parsley sprigs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 55 minutes.
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.
Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
7Cellars Elway's Reserve ChardonnayThe 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.