Poached Salmon with Pine Nuts and Sun-Dried Tomatoes

Poached Salmon with Pine Nuts and Sun-Dried Tomatoes

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “This is from the December 2001 issue of Shape magazine.”


  • cooking spray
  • 2clovesgarlic, minced
  • 1/4 cupdry breadcrumbs
  • 2tablespoonschopped pine nuts
  • 2cupsdiced fresh tomatoes
  • 1cupdrained and chopped sun-dried tomato
  • 2tablespoonsgrated parmesan cheese
  • 1/4 cupchopped fresh basil
  • 1pinchsea salt
  • fresh ground pepper
  • 1tablespoonlemon juice
  • 1bay leaf
  • 4 (3ounce)salmon fillets
  • Directions

  • 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.
  • Set aside.
  • 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.
  • Drain.
  • Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.
  • Reviews

  • “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!”