Herb-Poached Salmon with Creamy Herb Sauce
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.
- 3 cups dry white wine
- 2 cups vegetable or fish broth
- 1 orange, cut in half
- 1 lemon, cut in half
- 6 to 8 fresh basil leaves
- 4 bay leaves
- 10 whole black peppercorns
- 2 teaspoons sea salt
- 12 salmon fillets (about 6 ounces each), cut 1 inch thick, skin on
- Creamy Herb Sauce
- 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.
- 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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