Pan-poached salmon

Yield: 1 Servings

Measure Ingredient
1 pounds Salmon steaks or thick fillets; (up to 2)
1½ tablespoon Butter or margarine
3 \N Shallots or green onions; including some green parts, finely chopped
1 \N Clove garlic; minced
½ cup Regular chicken broth or 1/4 cup each broth and dry white wine

Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat.

Add shallots or green onions and garlic and cook, stirring, until limp (about 3 minutes). Add broth and bring to a broil.

Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer until just lightly translucent (3 to 4 minutes for fish ¼ to ⅓-inch thick; 4 to 6 minutes for fish ½ to ¾-inch thick; 8 to 12 minutes for fish 1 to 1½-inch thick.

With a wide spatula, lift out fish and put on a platter. Cover and keep warm. Boil pan liquid, with any liquid that accumulates on the platter, over high heat until it thickens slightly. Serve fish and pour pan juices over.

Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Feb 16, 1998

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