Poached salmon is something I like to cook when I am in a hurry. I can get a nice and healthy dinner served in a short amount of time. The wine and shallots give the salmon a nice taste.
For Poached Salmon:
4 salmon fillets, skin on
1 shallot, sliced
¼ cup of white wine
Extra Virgin Olive Oil
For Tomato-Basil Salsa:
¼ cup of shallot, finely chopped
2 red vine tomatoes, about ¼ lb., pulp removed, finely diced
2 TB of Lemon Juice, (using a peeler, peel three slices of lemon rind and reserve for dessert)
2 TB of fresh Basil, chiffonade
¼ cup of good quality Extra Virgin Olive Oil, roasted garlic infused
½ teaspoon of Kosher Salt
¼ teaspoon of ground Pepper
1 box of Couscous, cook as much as you need.
No nutrition information available
In a large pan, put white wine and enough water to reach 1” in depth. Add shallots to water and a drizzle of olive oil. Bring to a boil. (While waiting for liquid to boil, begin making couscous according to package). Reduce heat to medium-low. Place Salmon fillets, skin side down. Sprinkle salmon with Salt and Pepper. Cover. Set timer for 8-10 minutes. Salmon is ready when the center of fillet is opaque when checked with a knife.
While salmon is poaching, start making the salsa. Mix all ingredients to combine. Taste and adjust seasoning (lemon and salt) to your taste.
Remove salmon from liquid and place on a plate to cool. Remove skin from salmon. Spoon tomato-basil salsa on top of fish.