If you’re like me, you are always searching for a new salmon recipe.
Over time, I have acquired some really great ones and some not-so-great ones, too.
You’ll be pleasantly surprised to know that this recipe is one of my favorites. It’s elegant and the salmon always turns out flaky and tender when it’s poached in this way. I love how sophisticated this is. It should be called Sophisticated Salmon. Hehe. That would be a fitting name.
Fresh herbs are crucial for the final product. Please do buy them and include them in your meal. Don’t skimp on the extra virgin olive oil, either. You’ll really enjoy how it contributes to the flavor profile of the dish.
Please make this next time you are stumped when dinner plans puzzle you!
Enough chitter chatter…. Here’s the recipe!
- Four salmon fillets, skin removed
- 1 14oz can chopped tomatoes (preferably organic)
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1/2 cup white wine (I used riesling)
- 1/2 or more of chopped fresh herbs, a combination of mint, basil, and dill
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- 1 bay leaf, preferably fresh
- salt and pepper
- Couscous or rice, for serving.
- Chopped fresh parsley, to garnish
- Season the salmon filets with salt and pepper
- Drizzle a saute pan (thick rimmed) with 2 tbsp olive oil.
- Saute the onions, red pepper flakes, and bay leaf in the oil until the onions are translucent. Season with salt.
- Add the minced garlic and saute until it becomes aromatic.
- Add the white wine to the pan and reduce it by half.
- Add the tomatoes to the pan. Simmer gently for 2 minutes.
- Add the salmon to the pan and cover it.
- Poach the salmon until it flakes easily with a fork. Do not overcook it! It should be very tender when it’s done.
- Add the chopped fresh herbs and remaining 2 tbsp of olive oil to the pan and mix in carefully in with the tomato sauce.
- Serve this over rice or couscous. Yum! Garnish with parsley, if desired.