POACHED SALMON
Although, I am “mostly” a Vegetarian, I do enjoy eating fish
on occasion. This recipe is
fantastic! The Salmon melts in your
mouth. Trick is to keep an eye on it
when poaching. If you let it go too
long, it can easily overcook.
Check out the secret sauce at the end of the recipe!
Ingredients:
2-3 Salmon filets (skin removed)
½ cup of White Wine (Pinot, Chardonnay, etc.)
½ chopped onion
½ of a Lemon cut in 4 pieces
1 carrot – cut in strips
Salt, Pepper, Vindaloo Curry (or any other mild curry can be
substituted), chopped parsley, garlic powder
In a deep fry pan, add the wine, let come to a simmer. Add the onion, carrot, lemon.
Season the fish with the seasonings. Place the fish on top of the vegetables and
cover the pan. Slowly simmer until the
fish is not “soft in the center.” (Test
this by using a fork or spoon and lightly push down on the center of the fish).
When the fish is done (about 4-5 minutes, depending on how
thick the fish is), remove.
The fish is done! You
can serve it on top of a salad, by itself and enjoy!
Two secret sauces:
Sauce 1.
Take about ½ cup of yogurt; add some chopped parsley, honey,
basil, garlic powder, capers. Mix well
Sauce 2.
After removing the fish, add some soy sauce, honey and 2 TB
of Olive Oil to the pan. Let it cook
down until thick. Yummy! Serve over the fish!