Poached Salmon with Spring Vegetables

Name: Poached Salmon with Spring Vegetables
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon freshly ground black peppercorns; 237 milliliters julienne-cut carrot; 118 milliliters dry white wine; 237 milliliters julienne-cut leek, white and green parts (about 1 large); 2 parsley sprigs; 1 teaspoon freshly ground pink peppercorns; 680 grams salmon steaks (about 1 inch thick); 1 teaspoon salt; 946 milliliters water

Poached Salmon with Spring Vegetables might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 35g of protein, 11g of fat, and a total of 299 calories. This recipe serves 4. Head to the store and pick up water, pink peppercorns, wine, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Spring will be even more special with this recipe. 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 55 minutes.

Instructions

Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes.

Ingredients you will need

Water

Wine

Equipment you will use

Dutch Oven

Remove bay leaf and parsley; discard. Keep mixture at a low simmer.

Ingredients you will need

Bay Leaves

Parsley

Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.

Ingredients you will need

Pasta

Fish

Salt

Equipment you will use

Bowl

Equipment

Dutch Oven

Frying Pan

Bowl

Ingredients

Servings:

bay leaf 1teaspoon

freshly ground black peppercorns 237milliliters

julienne-cut carrot 118milliliters

dry white wine 237milliliters

julienne-cut leek, white and green parts (about 1 large)2

parsley sprigs 1teaspoon

freshly ground pink peppercorns 680grams

salmon steaks (about 1 inch thick)1teaspoon

salt 946milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired 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 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.