Lemon Poached Salmon
Courtesy of: Check Your Health website, Utah Department of Health
Courtesy: Chef Bryan Woolley
Ingredients
4 salmon steaks (about 6-8 ounces each)
1 lemon, sliced in about 6 slices
1 cup white wine (see Tips)
1 cup low fat vegetable broth
2 bay leaves
1 tsp dried tarragon
Salt and freshly ground pepper
Preparation
- Place salmon in an ovenproof 8X8 or 9X13 pan.
- Pour wine and vegetable broth over salmon.
- Add lemon, bay leaves, and dried tarragon to broth.
- Salt and pepper to taste.
- Place in a 400°F (or 200°C) oven and cover.
- Poach salmon for about 20 minutes. Remove and serve with roasted vegetables.
Makes 4 servings
Tips from BALANCE for Blind Adults
- You can substitute white wine with white grape juice, sparkling apple juice, apple juice or vegetable stock.
- Vegetable stock is available in dry form in the baking section of your grocery store. Prepare it as directed on the package.
- Bay leaves and tarragon can be found in the spice section of your grocery store.
- To avoid putting the salmon into a hot oven, turn the oven to 400°F (or 200°C) after placing the salmon inside. Remember to add about 15 minutes to the suggested cooking time.
- To make smaller amounts, adjust the ingredients accordingly. Better yet, invite some friends to dinner