Poaching salmon in white wine produces a moist, flavorful result. Broccoli, carrots and potatoes poached with the salmon add to the flavor and the resulting sauce. Sauteed grape tomatoes complete the dish.

Helpful hints:

— Cherry tomatoes can be used instead of grape tomatoes.

— Use the same pan to cook the salmon, vegetable medley and tomatoes.

Countdown:

— Make salmon dish.

— Saute tomatoes in same skillet

White Wine-Poached Salmon with Vegetable Medley

Recipe by Linda Gassenheimer

2 ½ cups water, divided use

½ cup dry white wine

1 teaspoon ground allspice

1 teaspoon dried thyme

1 cup broccoli florets

1 cup sliced carrots

1 pound red potatoes, cut into ½-inch pieces

¾ pound wild-caught salmon fillets

3 teaspoons canola oil, divided use

Salt and freshly ground black pepper

1 cup grape tomatoes

Add 2 cups water, white wine, allspice, thyme, broccoli, carrots and potatoes to a large saucepan. Bring to a simmer over medium heat, cover and cook 5 minutes. Add remaining ½ cup water and salmon. Cover and simmer gently, 5 minutes. Do not boil. Remove vegetables and salmon with a slotted spoon to two dinner plates. Bring liquid in saucepan to a boil and reduce by half, about 3 to 4 minutes. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.

Add 2 remaining teaspoons canola oil to the same saucepan along with grape tomatoes. Saute 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables.

Yield 2 servings.

Per serving: 560 calories, 160 calories from fat, 18 g fat, 2.3 g saturated fat, 7.9 g monounsaturated fat, 95 mg cholesterol, 41 g protein, 49 g carbohydrates, 7 g dietary fiber, 8 g sugars, 460 mg sodium, 2425 mg potassium, 555 mg phosphorus

Exchanges: 2 starch, 3 vegetable, 5 lean protein, 1 fat, ½ alcohol

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