Poached Salmon with Spring Vegetables
This recipe uses a court-bouillon (coor bwee-YAWN), a poaching liquid flavored with vegetables and herbs. This French cooking method is frequently used with fish because of the subtle flavor it imparts to seafood.
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- Calories: 230
- Fat: 6.0g
- Saturated fat: 1.0g
- Protein: 34.7g
- Carbohydrate: 7.5g
- Cholesterol: 88mg
- Iron: 2.2mg
- Sodium: 719mg
- Calories from fat: 24%
- Fiber: 1.6g
- Calcium: 51mg
- 4 cups water
- 1/2 cup dry white wine
- 1 cup julienne-cut leek, white and green parts (about 1 large)
- 1 cup julienne-cut carrot
- 1 bay leaf
- 1 teaspoon freshly ground black peppercorns
- 1 teaspoon freshly ground pink peppercorns
- 2 parsley sprigs
- 4 (6-ounce) salmon steaks (about 1 inch thick)
- 1 teaspoon salt
- Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
- Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
- Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.
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