- 1 cup white wine
- 1 cup homemade or low-sodium fish or chicken stock
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 teaspoon peppercorns
- Four 6-ounce (375-gram) salmon fillets
- 1 teaspoon unsalted butter
- 2 tablespoons chopped fresh mint, coriander, parsley or dill
Combine white wine, stock, bay leaf, thyme and peppercorns in a high-sided skillet over high heat and bring to a boil. Plunge in salmon fillets, reduce heat to a gentle simmer, cover pan and poach for 10 minutes or until white juices just begin to rise up. Carefully remove salmon from poaching liquid and allow to cool. Strain liquid to remove and return to pot.
Reduce liquid in skillet for 6 to 8 minutes or until it coats the back of a spoon. Whisk in butter and brush over poached fillets. Sprinkle with herbs and serve with Roasted Tomato Rouille (recipe below).
ROASTED TOMATO ROUILLE
Cooking Time: 25 minutes
Ready In: 35 minutes
½ cup cherry tomatoes, halved
½ teaspoon olive oil
Salt and freshly ground pepper
2 tablespoons low fat mayonnaise
½ teaspoon chopped garlic
1/4 teaspoon chili flakes or to taste
3 tablespoons olive oil
1 ½ teaspoons lime juice
Preheat oven to 350 F.
Toss cherry tomatoes with olive oil and salt and pepper. Place cut side up on a baking sheet and roast for 25 minutes or until tomatoes are shrivelled and slightly browned.
Combine mayonnaise, garlic, roasted tomatoes and chili flakes in a food processor and process. Add oil and lime juice. Process. Season with salt and pepper.