Make this chilled fish dish in the steamy days of summer when the temperatures are high and tomatoes are at their peak.
1 cup water
1 cup dry white wine
6 (6-ounce) salmon fillets
1/4 cup minced shallots
2 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, finely chopped
1/3 cup packed basil leaves, finely chopped
How to Make It
Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin sides up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove fillets from poaching liquid, reserving 1/2 cup liquid. Cover fillets, and chill.
Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.
Combine tomato and basil; cover and chill.
Remove and discard skin from fillets. Serve pink side up. Stir tomato and basil into shallot dressing just before serving. Spoon tomato dressing over fillets.
carbo rating: 4
The Complete Step-by-Step Low Carb Cookbook
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