Poached Salmon in Tomato Garlic Broth

barbara lentz


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


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5 Min
40 Min
Stove Top


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

How to Make Poached Salmon in Tomato Garlic Broth


  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.

Printable Recipe Card

About Poached Salmon in Tomato Garlic Broth

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

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