Kim's Pacific Salmon
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
pacific, 4 ounces each, skinned |
*
|
| 2 | each |
shallots
finely chopped |
*
|
| ½ | cup |
white wine
|
*
|
| ½ | cup |
water
|
|
| Sauce | |||
| 2 | each |
shallots
finely chopped |
*
|
| 1 | cup |
fish stock
|
|
| 1 | cup |
white wine
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
dill weed
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
pacific, 4 ounces each, skinned |
*
|
| 2 | each |
shallots
finely chopped |
*
|
| 118 | ml |
white wine
|
*
|
| 118 | ml |
water
|
|
| Sauce | |||
| 2 | each |
shallots
finely chopped |
*
|
| 237 | ml |
fish stock
|
|
| 237 | ml |
white wine
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
dill weed
finely chopped |
|
| 1 | 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.
