Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin side 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 salmon from poaching liquid, reserving 1/2 cup liquid. Cover salmon, and chill.
Combine reserved 1/2 cup poaching liquid, shallot, and next 6 ingredients in a bowl; cover and chill. Combine tomato and basil; cover and chill. Stir tomato and basil into shallot dressing just before serving. Remove and discard skin from salmon. Serve pink side up. Spoon tomato dressing over salmon.
Oxmoor House Healthy Eating Collection
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