Cold Poached Salmon with Summer Tomato Dressing
Make this chilled fish dish in the steamy days of summer when the temperatures are high and tomatoes are at their peak.
Yield: 6 servings (serving size: 1 fillet and 1/3 cup dressing)
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Amount per serving
- Calories: 282
- Calories from fat: 0.0%
- Fat: 13.4g
- Saturated fat: 2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 34.4g
- Carbohydrate: 4.1g
- Fiber: 0.6g
- Cholesterol: 94mg
- Iron: 1.9mg
- Sodium: 353mg
- Calcium: 34mg
- 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
- 1. 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.
- 2. Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.
- 3. Combine tomato and basil; cover and chill.
- 4. 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
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