Wine-Poached Salmon
This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).
Recipe information
Yield
Serves 4; 3 ounces fish per serving
Ingredients
Preparation
Step 1
In a large skillet, stir together the water, wine, onion, bay leaf, pepper, cloves, and thyme. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, partially covered, for 5 minutes.
Step 2
Add the fish. If necessary, pour in more water to barely cover. Simmer, covered, for 10 to 15 minutes, or to the desired doneness. Using a slotted spatula or pancake turner, transfer the fish to plates. Discard the liquid, onion, and bay leaf. Serve the fish with the lemon wedges to squeeze over the top.
Cook’s Tip on Fresh Salmon
Step 3
You may prefer salmon fillets to salmon steaks because the fillets have very few, if any, bones. Salmon steaks, cut crosswise through the spine, contain many bones.
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 144
Step 6
Total fat: 4.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.5g
Step 10
Monounsaturated: 1.0g
Step 11
Cholesterol: 65mg
Step 12
Sodium: 83mg
Step 13
Carbohydrates: 0g
Step 14
Fiber: 0g
Step 15
Sugars: 0g
Step 16
Protein: 25g
Step 17
Calcium: 16mg
Step 18
Potassium: 399mg
Dietary Exchanges
Step 19
3 lean meat
