Seafood Recipe: Poached Salmon with Vegetables

Poached Salmon with Vegetables

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchini, cut into long, thin strips
• 2 medium carrots, peeled and cut into long, thin strips
• 1/2 cup (about 2 large) shallots, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine or orange juice
• 1/2 cup water
• 3 tablespoons orange marmalade
• 1 teaspoon chicken base or instant bouillon granules
• 1/2 teaspoon ground white pepper
• 4 (4-ounce) skinless salmon fillets
• 1 tablespoon butter or margarine
• 2 tablespoons chopped fresh flat-leaf parsley

Procedures:

1. Heat oil in large, nonstick skillet. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large platter; keep warm.
2. Boil wine, water, marmalade, bouillon and pepper in skillet. Reduce heat to medium. Add salmon; cover. Poach for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.
3. Add butter to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.

Makes 4 servings.