Poached Salmon in Tomato Garlic Broth

barbara lentz

By
@blentz8

This is great served with mashed potatoes and some grilled asparagus. The tomato broth tastes great on the potatoes also.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

8 clove
garlic chopped
2
shallots chopped
2 tsp
olive oil
5
tomatoes
1 1/2 c
dry white wine
1 c
water
8 sprig(s)
thyme
1 tsp
salt
1/2 tsp
black pepper
4
salmon filets

Step-By-Step

1Grab a large Dutch oven with a lid. Add the olive oil, garlic, shallots and sweat over medium low heat for about 3 minutes.
2Place the tomatoes, wine, water, thyme, salt and pepper in the pan and bring to a boil. Reduce heat and cover. Simmer for about 25 minutes until tomatoes burst releasing their juices. Smash them a bit with spoon. Take the cover off and continue to simmer and reduce about 7 more minutes.
3While the broth is still simmering, place the salmon in the broth. Cover and poach about 5 or 6 minutes until salmon flakes. Remove salmon to a plate and set aside.
4Strain the broth and discard the solids. Taste and adjust seasoning. Serve the broth over the salmon.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American