Yield
Makes 12 servings

This lighter entrée is still satisfying on even the coldest winter night. Serve leftover salmon over mixed greens with scrambled eggs or cheese grits, or make a salmon BLT: Spread two slices of toasted challah or other bread with Creamy Herb Sauce or mayonnaise, and top with a salmon fillet, bacon, arugula, and tomato. Prep: 10 minutes; Cook: 5 minutes.

How to Make It

Step 1

Divide wine and broth equally into 2 large skillets or fish poachers. Squeeze juice from orange and lemon, and add juice and halves to pans. Add basil leaves and next 3 ingredients; bring to a simmer over medium heat. Reduce heat to low, and add salmon fillets, skin side up. Cover and simmer 5 to 7 minutes or until fish is cooked and flakes with a fork.

Step 2

Remove from pans with a slotted spatula, and place on a plate to cool. (Fish will continue to cook after you remove it from the liquid.) Refrigerate until ready to serve. Remove skin just before serving. Serve with Creamy Herb Sauce.

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