Poached Salmon with Pine Nuts and Sun-Dried Tomatoes
Prep Time: 15 mins
Total Time: 30 mins
About This Recipe
“This is from the December 2001 issue of Shape magazine.”
1/4 cupdry breadcrumbs
2tablespoonschopped pine nuts
2cupsdiced fresh tomatoes
1cupdrained and chopped sun-dried tomato
2tablespoonsgrated parmesan cheese
1/4 cupchopped fresh basil
fresh ground pepper
4 (3ounce)salmon fillets
Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
Turn off the heat.
Stir in the tomatoes, cheese and basil.
Adjust seasoning to taste with sea salt and pepper.
Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
Add water if the fillets are not fully covered.
Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.
“Delicious and easy! Our sun dried tomatoes were expired, so I discarded them and made the dish without them.Even so, it was delicious!”
“Really enjoyed this. We loved the tomato sauce and the poaching the salmon. Thanks!”
“Loved the poached part of this recipe.Made it with steelhead trout and used canned tomatoes rather than out-of-season fresh and it was terrific.Delicous no-brainer.”
“This is a really delicious, Mirj! This is a very easy recipe which provides excellent results.I did used canned stewed tomatoes instead of fresh, which did work very well, which was my only substitution. Otherwise, I made as directed.Thanks for the great supper, Mirj!”