Poached Salmon With Spring Vegetables Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Water4 Cup (64 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Julienned leeks1 Cup (16 tbs) (White And Green Parts, About 1 Large)
 Julienned carrot1 Cup (16 tbs)
 Bay leaf1
 Freshly ground black peppercorns1 Teaspoon
 Freshly ground pink peppercorn1 Teaspoon
 Parsley sprigs2
 Salmon steaks24 Ounce (4 Steaks, 6 Ounce Each, About 1 Inch Thick)
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 220

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 353.8 mg

Sodium 2521.5 mg105.1%

Total Carbohydrates 37 g12.2%

Dietary Fiber 8.6 g34.3%

Sugars 11.4 g

Protein 140 g279.3%

Vitamin A 525.8% Vitamin C 41.3%

Calcium 25.5% Iron 63%

*Based on a 2000 Calorie diet

Directions

1. 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.
2. Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.
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