Moist poached salmon - second time around

Yield: 2 servings

Measure Ingredient
4 Salmon steaks , 8 ounces
Each
1 cup Dry white wine
3 cups Water
Dill stalks
Whole peppercorns
2 tablespoons Butter
4 Plum tomatoes, seeded and
Finely chopped
2 tablespoons Minced dill fronds

COOKING MONDAY TO FRIDAY # M

TOMATO BUTTER DILL SAUCE

(Start with 4 steaks so you have enough for next day, second time around).

Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accommodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns. Slowly bring liquid barely to a simmer.

Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.

Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

TOMATO BUTTER DILL SAUCE: Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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