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Poached Salmon in Tomato Garlic Broth

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recipe byinsockmonkeyslippers.com
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Ingredients: 

8 cloves garlic
2 shallots
2 teaspoons extra virgin olive oil
5 ripe tomatoes
1 1/2 cups dry white wine
1 cup water
8 sprigs of thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh black pepper
4 Copper River Sockeye Salmon fillets
white truffle oil (optional)


1. Peel and roughly chop garlic cloves and shallots. In a large braising dish or saute pan with a lid, place the olive oil, garlic, and shallots. Sweat over medium-low heat until soft, about 3 minutes.

2. Place the tomatoes, wine, water, thyme, salt, and pepper in the pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Simmer for 25 minutes until the tomatoes have burst releasing their juices. With a wooden spoon or spatula, crush the tomatoes into a pulp. Simmer uncovered for another 5 minutes until the broth has reduced a little.

3. While the broth is still simmering, place the salmon in the broth. Cover and poach for 5 to 6 minutes only until the fish easily flakes. Place the fish on a plate and set aside. Place a strainer into a large bowl and pour the remaining broth into the strainer. Strain the broth discarding the solids that remain. Taste the broth and add salt and pepper if needed.

4. Simple butter mashed potatoes or even roasted potatoes are a good side with this meal. To plate, I place mashed potatoes in a large bowl or a deep plate. Then top with sauteed asparagus and the poached salmon. Pour the strained broth around the salmon. Add a drizzle of white truffle oil if desired. Serve.

 

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