Ingredients
1 ¼ lb wild Alaskan salmon fillet, skinned and cut into portions
1 tsp salt, divided
2 cup dry white wine
2 cup water
10 whole black peppercorn
¼ tsp crushed red pepper
1 bunch fresh mint
1 bunch flat-leaf parsley
⅓ cup thinly sliced shallot
2 Tbsp extra virgin olive oil
1 lemon's juice, divided
1 tsp salt, divided
2 cup dry white wine
2 cup water
10 whole black peppercorn
¼ tsp crushed red pepper
1 bunch fresh mint
1 bunch flat-leaf parsley
⅓ cup thinly sliced shallot
2 Tbsp extra virgin olive oil
1 lemon's juice, divided
Directions
- Season salmon with 1 teaspoon salt. Bring wine, water, peppercorns and crushed red pepper to a simmer in a large saucepan. Reduce the heat so the liquid is steaming, but not bubbling. Place the salmon in the steaming liquid (the fillets will fit tightly) and cook very gently until just cooked through, 6 to 10 minutes. Remove the salmon from the liquid.
- Toss mint and parsley leaves, shallot, oil and 1 tablespoon lemon juice in a medium bowl. Season with a pinch of salt.
- Drizzle the salmon with the remaining lemon juice and serve with the salad.
To Make Ahead: Poach salmon (Step 1) and refrigerate in poaching liquid for up to 1 day. Drain; let stand at room temperature for 30 minutes before serving.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 262
- Calories from fat 108
- Total Fat 12gm 18%
- Sodium 700mg 29%
- Total Carbohydrates 5gm 2%
- Fiber 1gm 4%
- Protein 29gm
- Cholesterol 66mg 22%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
