Poached Salmon with Coulis of Tomatoes
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A winning recipe from DLM's Healthy Alternative Recipe Contest
1993. Submitted by Carol Presno
Ingredients:
- 2 (1/2 lb. ea.) salmon steaks
- A few celery leaves
- 1 cup dry white wine
- 4 whole black peppercorns
- 1 bay leaf
- 2 cups water
- 2 sprigs fresh parsley
- 1 medium onion, peeled and minced
- 2 Tbsp olive oil
- Salt and pepper to taste
- 2 ripe tomatoes, peeled, seeded and diced
Directions:
In a medium skillet, bring wine, bay leaf, parsley, celery leaves, black
peppercorns and water to a simmer over moderate heat. Add the salmon. Poach
the steaks for 7-10 minutes or until they just lose their translucency.
Meanwhile, in a small sauté pan, heat the oil. Add the onions and sauté until
tender. Add the tomatoes and simmer, uncovered, for approximately 5 minutes.
Season to taste with salt and pepper.
Serve salmon topped with Coulis of Tomatoes.
Note: Coulis may be served warm or at room temperature. Also, it may be assembled
several hours ahead of time, giving the flavors time to marry, and served
uncooked as you would salsa.
Makes 4 servings
Per 3 oz serving: 67 calories; 45% of calories from fat; 3g total fat; .5g
saturated fat; 14.5mg cholesterol; 14.7mg sodium; 1.5g total carbohydrates;
5.4g protein
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