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Kim's Pacific Salmon

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Submitted by clovey

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 4
EACH EACH SALMON FILLETS
pacific, 4 ounces each, skinned *
2 2
EACH EACH SHALLOTS
finely chopped *
½ 118
CUP ML WHITE WINE *
½ 118
CUP ML WATER
Sauce
2 2
EACH EACH SHALLOTS
finely chopped *
1 237
CUP ML FISH STOCK
1 237
CUP ML WHITE WINE *
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 118
CUP ML BUTTER
2 3E+1
TABLESPOONS ML DILL WEED
finely chopped
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Combine shallots, salmon, wine and water in frying pan large enough to hold fillets in a single layer.

Cover and bring liquid to just a simmer.

Poach salmon about 2 minutes per side.

Remove and keep warm.

Reserve stock for sauce.

Sauce: In a saucepan, bring shallots, stock, wine and lemon juice to a boil.

Cook until liquid is reduced by half. Strain. Cut butter into small cubes. Whisk into mixture one piece at a time. Do not let boil. Season with dill, salt and pepper. Serve warm. Serve with asparagus.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 225 94% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 363mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 8%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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