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.


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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

Directions Step-By-Step

1
Grab a large Dutch oven with a lid. Add the olive oil, garlic, shallots and sweat over medium low heat for about 3 minutes.
2
Place 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.
3
While 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.
4
Strain 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