Dinner in Minutes: Wine-spiked bath yields flavorful salmon
Poaching salmon in white wine produces a moist, flavorful result. Broccoli and carrots, poached with the salmon, add to the flavor and the resulting sauce. Sauteed grape tomatoes complete the dish.
To save on cleanup, Use the same pan to cook the salmon, vegetable medley and tomatoes.
All that's needed is a quick-cooking rice to finish the fast and easy dinner. I use brown rice that can be microwaved in 1 to 1½ minutes, depending on the brand.
You will need ¾ cup for each serving; save the rest for another use.
Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email@example.com.
White Wine-Poached Salmon With Vegetable Medley
½ cup dry white wine
1 teaspoon ground allspice
1 teaspoon ground thyme
1 cup broccoli florets
1 cup sliced carrots
¾ pound salmon fillet
3 teaspoons canola oil, divided use
Salt and freshly ground black pepper, to taste
1 cup grape tomatoes, or if you prefer, cherry tomatoes
Cooked rice, for serving
Combine 2 cups of water, the white wine, allspice, thyme, broccoli and carrots in a large saucepan.
Bring to a simmer, cover and cook for 5 minutes. Add another ½ cup of water and the salmon. Simmer gently, for 5 minutes. Remove the vegetables and salmon with a slotted spoon.
Remove the saucepan from the heat and stir in 1 teaspoon canola oil, and season with salt and pepper. Spoon the sauce over the salmon and vegetables.
Add the 2 remaining teaspoons of canola oil to the same pan along with grape tomatoes. Saute for 2 minutes. Season with salt and pepper. Arrange the tomatoes around the salmon and vegetables.
Serve with rice.
Makes 2 servings.
Nutrition information per serving: 413 calories, 18 grams fat (3 grams saturated), 78 milligrams cholesterol, 40 grams protein, 15 grams carbohydrates, 4 grams dietary fiber, 140 milligrams sodium